Recipe of Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF in 27 Minutes at Home

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys scottish chocolate macaroon bars, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

The Scottish macaroon bar is something of tooth-aching sweetness. It has a snowy-white intensely sugary interior that has been dipped in. Scottish Macaroon Bars - NO BAKE recipe!

Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Vickys Scottish Chocolate Macaroon Bars, GF DF EF SF NF is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have vickys scottish chocolate macaroon bars, gf df ef sf nf using 4 ingredients and 12 steps. Here is how you can achieve it.

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

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

No bake Scottish macaroon bars with one sneaky ingredient: mashed potato! A deliciously sweet fondant covered in dark chocolate and coated with. 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.

Instructions 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

Keep in a cool, dry place. The Scottish macaroon bar is something of tooth-aching sweetness. 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. Here is the last Macaroon recipe.

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