Ever since I was a baby my Mum has made the most amazing mince pies. They are topped with an almond macaroon type thing, and I have not met a single person who doesn’t think they’re the best thing ever. The last two years we’ve done Christmas up here, so I’ve made my own, but this year we went to Mum’s so I didn’t get a chance to bake my own. My parent’s then followed us up to Brum, complete with a supply of pies which were finally finished last night so I haven’t had a chance to bake my own until today.
They’re piping hot right now, so here’s a photo of the 2006 batch:
How to make:
well leaving out the instructions for pastry and mincemeat, get your pies set up ready to go. To top 8-10 pies you need:
3oz (85g) caster sugar
3oz (85g) ground almonds
2 egg whites
a drop of almond essence
Whisk egg whites until stiff. Fold in sugar, almonds & almond essence. Pile on to mincemeat and whack them in the oven. Enjoy!!
Oven setting 375 dgs / gas mark 5 Cooking time 30 mins
If you have enough in the house for one last batch of mince pies, give them a try.
Incidentally, this recipe is from the awesome 70’s cooking book The Hamlyn All Colour Cook Book which I noticed being used on Come Dine with Me the other day, and which probably taught most 70s cooks how to make spag bol and trifle.