125g Almond Powder

150g Icing Sugar

25g Pistachio Paste

100g Fresh Egg Whites

150g Caster Sugar

The team at Dale Hill Hotel & Golf Club in Ticehurst talk us through their deliciously light recipe for Pistachio Macaroons

  1. Make an Italian Meringue by gently heating 50g of fresh egg whites, 150g caster sugar and 50ml water, ensuring the water and sugar reaches 116oC.
  2. Pass the almond powder and icing sugar through a fine sieve.
  3. Mix the other 50g of fresh egg whites with the pistachio paste.
  4. Mix the dry ingredients with the egg white and pistachio paste and then fold the mix with the Italian Meringue.
  5. Pipe individual macaroons onto a lined baking sheet and then proof them for 30 minutes before cooking at 140oC for 8-12 minutes.

Roast beetroot & blue cheese on sourdough

Move over avocado and feta, this is a stunning sourdough topper, showcasing abundant British beetroot and stunning local creamy blue cheese from Kingcott Dairy. A delicious lunch, and the roast beetroot keeps in the fridge perfectly for three days to...

​Strawberry & vanilla possets

Kentish strawberries are outstanding in June. This showstopper of a pudding maximises their beauty and flavour. It’s elegant but very easy to make, a delicious reimagining of strawberries and cream!

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com