Do you know what this is? Now chances are you’re saying ‘It’s a Macaroon, Helen – get with the trend love’ – but it’s not.
It’s a MacaPrune.
That is, a macaroon filled with prunes rather than the normal pure sugar filling.
Now, I admit that prunes don’t have the most glamorous image and so you might not be keen with replacing the middle of a normal macaroon with something made from them – but here’s why you might want to do just that.
Why Prunes are Good For You
Prunes are basically the dried version of plums – and like them, and most other purple fruit, they are packed with antioxidants.
On top of this, prunes contain numerous minerals include potassium, copper and magnesium. However, their big nutritional selling point is their vitamin K content.
Vitamin K is essential for bone health and in fact, there are now over 20 studies linking prunes and plums to good bone health. And you only need five a day to get results
And of course, there’s the fact that prunes are very high in fibre and, have an almost uncanny ability to keep things moving – probably shouldn’t mention that just before the recipe bit, but hey ho!
Knowing that the MacaPrune is even a thing existing in the world is enough to make me happy, but should you be a dab hand with an egg whisk, here’s how to make some yourself thanks to the California Prune Board…
Erm, as you’ll see, there’s still a LOT of sugar in these things so, while it’s a fun treat, they’re not a replacement for a handful of prunes on top of your breakfast! Keep them for special occasions.
Makes approximately 25
Preparation Time: 20 minutes, Cooking time 10-13 minutes
180g Icing sugar
180g Ground Almonds
180g Caster Sugar
4 egg whites
3 tbsp water
Purple food colouring
For the Filling
100g good quality dark chocolate
1) Pre-heat the oven to 180 degrees
2) Mix the icing sugar, almonds and two of the egg whites into a paste
3) In a small bowl bring to the boil the caster sugar and water
4) Whisk the remaining two egg whites on a medium to high speed so they form into stiff peaks
5) Once the sugar and water mixture has boiled and become syrupy, add this to the whisked egg whites. Add enough food colouring to reach your desired shade of purple. Whisk again on high speed for 1-2 minutes
6) Gently fold the whisked whites into the paste you made in step 2 and put into a piping bag
7) Line 2 large trays with greaseproof paper and pipe in 50 small circles of the mixture. Try and make them all about the same size.
8) Bake in the oven for 10-13 minutes until cooked and transfer immediately to cool on a wire rack.
9) Melt the chocolate in a bain-marie. Meanwhile in a food processor whizz up the prunes to form a paste
10) Combine the prune paste with the melted chocolate and allow it to cool slightly
12) Once the macaroons and the paste have cooled, add a dab of prune paste to the base macaroon and then sandwich a second circle on top
13) Behold the MacaPrune magnificence.