Maltese style Peanut macaroon tarts

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Maltese style Peanut macaroon tarts

Serves:

2021-03-20

Ingredients

For the pastry

300g flour
150g margarine (Stork)
100g sugar
1 egg (Le Naturelle)
1 tsp vanilla essence
Zest of an orange and lemon

For the filling

500g raw peanuts, red skin on
500g caster sugar
3 egg whites (Le Naturelle)
1 tsp vanilla essence
Few drops almond essence

Method

Grease 12 flat apple pie moulds with butter. To prepare a sweet pastry, beat together the margarine and sugar until pale and creamy, then add the egg, essence and zests and mix together well. Finally, stir in the flour to form a pastry. Turn onto a lightly dusted surface with flour and roll into the desired thickness. Cut out discs with a cutter slightly larger than the moulds and use to line the base and sides. Next prepare the filling. Using a food processor, blitz the peanuts into fine powder and mix with 300g of the caster sugar, vanilla and almond essence and 1 egg white to form a marzipan consistency. Whip the remaining 2 egg whites with the remaining 200g sugar into a meringue. Carefully fold into the marzipan mixture. Pipe or spoon the filling into the prepared pastry bases and bake at 175°C for approximately 20 minutes.

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Macaroon tarts tal-karawett stil Malti

Ingredients

300g dqiq
150g marġerina
100g zokkor
bajda
essenza tal-vanilja
qoxra ta’ larinġa u lumija
500g karawett nej bil-qoxra
500g zokkor mitħun
3 abjad tal-bajd
essenza tal-lewż
karta tar-ross

Method

Idlek 12-il forma ċatta tal-apple pie bil-butir. Biex tipprepara l-għaġina ħelwa, ħabbat flimkien il-marġerina u z-zokkor sakemm ikunu ċari u kremużi, imbagħad żid il-bajda, l-essenza u l-qxur tal-frott u ħawwad flimkien sew. Fl-aħħar, żid u ħawwad id-dqiq biex tifforma għaġina. Iftaħ fuq wiċċ bid-dqiq u rrombla fil-ħxuna mixtieqa. Aqta’ ċ-ċrieki b’cutter kemxejn akbar mill-forom u użahom biex tiksi l-bażi u l-ġnub. Imbagħad, ipprepara l-mili. Bl-użu ta’ processor tal-ikel, kisser u ħawwad il-karawett fi trab fin, imbagħad żid u ħawwad ma’ 300g zokkor mitħun, vanilja, essenza tal-lewż u abjad ta’ bajda waħda biex tifforma konsistenza tal-marżipan. Ħabbat iż-żewġ abjad tal-bajd li jifdal ma’ 200g zokkor biex tagħmel meringue. Żid b’attenzjoni fit-taħlita tal-marżipan. B’piping bag jew mgħarfa ferra’ l-mili fil-bażijiet tal-għaġina ppreparati u aħmi f’temperatura ta’ 175°C għal madwar 20 minuta.

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