Lee's Original Macaroon Bar 70g (24 x 70g Confectionery Bars Boxed)

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Lee's Original Macaroon Bar 70g (24 x 70g Confectionery Bars Boxed)

Lee's Original Macaroon Bar 70g (24 x 70g Confectionery Bars Boxed)

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The more traditional Scottish macaroon bar recipe would have used potatoes, icing sugar, melted chocolate and toasted desiccated coconut and be eaten fresh. There The company have never been more profitable than they currently are and the chief executive aims to expand their exports and keep improving overall. Lee's snowballs have been a Scottish favourite for decades. Created using the softest mallow coated in luxuriously soft chocolate and sprinkled with delightful shavings of coconut to create the ultimate sweet treat. We’ve broken into new countries and have new customers in existing countries. New markets last year were Kuwait, France and the United States.” Lees of Scotland posted record profits for the last financial year, that’s in stark contrast to the position of the firm in the early nineties when it almost had to be placed in the hands of administrators.

The other day I wanted to prepare some British treats for the Lycée International's school Christmas Fête, west of Paris. Since I was already on a roll with these vegan no-bake chocolate-coconut snowballs, making mini snow ball versions of a Scottish Macaroon Bar make them a little less naughty with all that sugar! Transfer the stiff fondant mixture into a freezer-proof dish lined with baking paper and spread it out evenly as best as you can. Place in the freezer for 2 hours. Step 6: Remove the macaroons from the freezer and cut into your preferred size and shape, but keep in the freezer until ready to dip. When you are ready to finish the macaroons, melt the chocolate. Dip each piece into the chocolate, and immediately coat with the combination of shredded coconut. The advent calendar is up, filled with riddles and surprises; I didn't think that Lucie would still want it this year but it's a challenge each year for me to make each filled bag more thought-provoking. However, I could just fill up each one with mini bite-sized balls, inspired by the classic Scottish macaroon bar.Our name defines us as being Scottish and Scotland has a good tradition and heritage in the manufacture of food and drink. There are no negatives associated with being a Scottish company.” Measure out 480g of icing sugar. Add around ¼ of it into the potato mixture and give it a good stir. At this point, the mixture will become soft and runny. Step 4: In the meantime, measure out 180g of unsweetened desiccated coconut. Place half of it into a dry frying pan over a medium-high heat and stir continuously until it turns golden brown. It’s important that you keep stirring otherwise the coconut will burn. I had originally planned to make these bars in time for Burns Night (which was on the 25 th January) to include in a “vegan Scottish desserts” post. But classic me- I didn’t get them done in time!

Peel the potato and cut it into quarters, then boil until soft. Rinse off the extra starch in cold water. Mash until smooth in a large mixing bowl and leave to cool completely. First, you’ll need some white potato (or potatoes, depending on the size of them). I had small potatoes, so I used 2. I weighed them at 140g before washing or peeling. Lees is far from the only iconic Scottish sweetie maker, with generations of schoolchildren able to testify to the allure – and chewiness – of McCowan’s Highland Toffee.recipes book is based on the character's favourite food from the series by Alexander McCall Smith. Written by Anna Marshall, and with Bertie, Big Lou and Domenica's help, you'll find Scottish favourites like Scotch Pies and Deep Fried Mars Bars along with international treats like Panforte di Siena. I did originally shape mine into large bars, but they ended up being way too bulky and sweet, so I cut them up into bite-sized pieces after they were completely set. It works much better this way and saves you from eating too much at once! Plus, they look super cute in smaller portions! How to make Scottish macaroon bars Now give the potatoes a good wash and boil them with the skin on (in unsalted water) until they are soft and tender. Drain and rinse them and leave them to cool. Step 2: Line a baking sheet (which will fit into your freezer) with greaseproof/wax paper or a silicone baking mat. Shape mixture into a rectangle on the sheet and place in the freezer for about 4 hours or longer. Break the chocolate into bits and melt over a pan of simmering water (bain-marie). Leave to cool slightly for about 5 minutes.

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