Last weekend we went to my favourite garden, Cambo Gardens just outside St Andrews; we hadn’t been since February for the Snowdrop Festival and it was such a transformation! Their walled garden is the stuff of dreams: a glasshouse, abundant sweetpeas, mesmerising swathes of wildflowers and grasses, a cut flower garden and rambling roses adorning pergolas. The scent was just glorious. These rose macaroons go some way to capturing the essence of the garden, and taste of Summer in every bite. To make them, you will need:
- 3 egg whites
- a pinch of salt
- 180g icing sugar
- 250g ground almonds
- 50g porridge oats, blitzed to the consistency of flour
- ½ teaspoon lemon juice
- 1 teaspoon rose water
Preheat the oven to 120°C and line a baking tray with baking parchment. Prepare all ingredients weighed and ready in advance of whisking the egg whites to make sure you catch the whites at peak fluffiness. Add the salt to the egg whites and whisk until dry and stiff.
Add the sugar gradually until the mixture becomes like marshmallow.
Add the lemon and rose water (carefully – it’s easy to overdo rosewater!) then gently fold in the almonds and oats.
Using damp hands, form small walnut sized balls on the baking tray, little mound by little mound. Flatten the surface of each with the back of a damp teaspoon or finger.
Cook in the oven for 40-55 minutes until they are firm and starting to colour a little around the edges, but are still chewy inside. Cool on a wire rack.
Sprinkle with icing sugar and decorate with edible rose petals.
Recipe adapted from Gather Cook Feast by Jessica Seaton.