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Add a photoRaciónes: 12
Ingredientes
- 22 x Sg sweet shortcrust pastry
- 225 gm mincemeat
- 2 x egg whites
- 75 gm caster sugar
- 100 gm grnd almonds greased 12 bun tin
Direcciones
- Roll out the chilled pastry and stamp out about 12 rounds with a 75mm cutter and line bun tins.
- Fill the pastry cases with mincemeat. Whisk the egg whites till stiff but not dry.
- Whisk in the sugar a little at a time.
- Mix in the grnd almonds.
- Divide the mix between the tins covering the mincemeat well.
- Bake on the floor of the roasting oven for about 15 min till golden. Cold on a wire rack.
- Dust with a little icing sugar.
- Serve hot or possibly cool.
- The macaroon topping ensures which the pies don't have too much pastry. These are lighter than most mince pies and taste particularly delicious when made with apricot and orange mincemeat. The same quantity will fill a 100 x 350mm tranche tin.
- Makes about 12
