Morrisons The Best Italian Amaretti, 200g

Product Information

In a large bowl beat the egg whites until firm. Mix the sugar and the almonds gently into it. Add the amaretto liquor and fold in gently until you have a smooth paste. Sugar, Amaretti Biscuits (12%) (Sugar, Apricot Kernels, Pasteurised Dried 𝐄𝐠𝐠 White, Raising Agents: Ammonium Carbonates, Sodium Carbonates; Flavouring), Glucose Syrup, Honey, 𝐇𝐚𝐳𝐞𝐥𝐧𝐮𝐭𝐬 (8%), 𝐀𝐥𝐦𝐨𝐧𝐝𝐬 (8%), Corn Starch, Pasteurised Dried 𝐄𝐠𝐠 White, Potato Starch, Flavouring, Water. ReservedSlotData.TimeSlot.DayOfWeekString}}, {{ReservedSlotData.TimeSlotReservation.Day}} {{ReservedSlotData.TimeSlotReservation.DisplayMonth}} Loading... {{SelectedStore.TimeSlot.DayOfWeekString}}, {{SelectedStore.TimeSlotReservation.Day}} {{SelectedStore.TimeSlotReservation.DisplayMonth}}

Calories in Morrisons The Best, Italian Amaretti

In a bowl, whisk the egg whites until firm. Gently fold in the sugar, almonds and amaretto to make a smooth paste. Once home, I prioritise tasks, although my first priority should have been reading the recipe all the way through. I start by making the swiss roll, something I’ve never done. The batter looks thin and unpromising. While it’s in the oven, I begin reducing some tinned mandarin oranges with sugar. In hindsight I should have started with the jelly. Store.LocalizedDisplayName}} | {{TimeSlotReservationDisplay}} Book Collection Slot Book Collection Slot View Slot Book Collection Slot Book C&C Slot I skip the elaborate “jewelled chocolate bark” topping, in favour of some crushed, lightly thrown amaretti biscuits, a handful of mixed peel, followed by a final (and in retrospect, unnecessary and disgusting) sprinkling of white chocolate shards. The result – the work of two hours, and enough to feed 20 – is so heavy I can barely lift it.Tim adds some white chocolate to the almost completed trifle. Photograph: Anselm Ebulue/The Guardian

Morrisons The Best Italian Biscuit Selection

In a large, spotlessly clean mixing bowl, whisk the egg whites until stiff using an electric hand mixer. Add a spoonful of the egg whites to the dry ingredients and mix together until almost combined, then carefully fold in the remaining egg whites in 2 batches, using a metal spoon,until only just combined. Add the amaretto (if using) and gently mix in. For allergens, see ingredients in bold. May also contain other nuts, peanuts, milk, sesame and soya. An attempt at laying the sponge on some sugar prior to rolling. Photograph: Anselm Ebulue/The Guardian Almonds (45%), Sugar, Icing Sugar, Humectant (Sorbitol), Water, Dried Egg White, Flavouring, Preservative (Potassium Sorbate)