Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys scottish chocolate macaroon bars, gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF is something which I’ve loved my entire life.

Chocolate Eclair recipe for beginners :) Bake with me! Scottish Macaroon Bars are a quintessential Scottish candy made from a surprising main ingredient: potatoes. Easy to make and perfect Once the chocolate has hardened, there is no need to freeze or refrigerate the Scottish Macaroon bars.

To get started with this recipe, we must first prepare a few ingredients. You can cook vickys scottish chocolate macaroon bars, gf df ef sf nf using 4 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF:

1. Take 120 grams cold mashed potatoes
2. Prepare 480 grams icing / powdered sugar*
3. Get 240 grams plain chocolate, I use Plamil vegan brand
4. Get 120 grams dessicated coconut or chopped mixed nuts

It has a snowy-white intensely sugary interior that has been dipped in chocolate and then rolled in toasted coconut. This is probably as bad as sweets can get (and a dentist's worst nightmare) but. Chickpeas are one of those pantry staples that I almost always have on hand. If you don't have a can or two lurking in a cabinet somewhere, add it to your grocery list immediately.

Steps to make Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF:

1. Line a cookie sheet with parchment paper
2. Mix the mashed potato and icing sugar together until very stiff
3. You may need more than I've stated. This particular time I needed almost 600g icing sugar, it depends which variety of potatoes you use. Starchy are best. The aim is for the mixture to be only slightly sticky to the touch
4. Dust your hands with icing sugar then take heaped tablespoons of the potato mixture and roll into balls between your hands. Set aside on the lined tray and flatten slightly. This can be a bit messy!
5. Freeze for 30 minutes
6. Melt the chocolate by blasting in 15 - 30 second increments in the microwave, melting over a bain marie or temper it as shown in my previously posted 'how to temper chocolate' recipe. Set aside to cool a bit
7. Put the coconut / chopped nuts in a bowl and set aside
8. Dip the chilled potato rounds in the melted chocolate, then coat in the coconut / nuts
9. Set on a wire rack over more parchment to catch any drips then place back on the lined tray and freeze for 15 minutes to set
10. Store in a lidded container in the fridge
11. They are very sweet so I use dark chocolate to balance them. You can make the rounds smaller if you like, more bitesize
12. Lees Scottish Macaroon Bars are a very popular confectionery bar in the UK. They come in a rectangular shaped bar

Here is the last Macaroon recipe. The more traditional Scottish macaroon bar recipe would have used potatoes, icing sugar, melted chocolate and toasted desiccated The book A Cook's Tour of Scotland by Sue Lawrence has a traditional macaroon bars recipe using potatoes, icing sugar, chocolate. Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. It's not too much pastry and you can put anything you like Vickys Coconut Chocolate Macaroons GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.

So that’s going to wrap it up with this exceptional food vickys scottish chocolate macaroon bars, gf df ef sf nf recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!