2 egg whites
150 g caster (superfine) sugar
A few drops of almond essence
150 g/5 oz ground almonds
12 whole blanched almonds, to decorate
Lightly whisk the egg whites. Add the
sugar, almond essence and almonds. Mix to a paste. Roll into 12 balls
and place well apart on a baking (cookie) sheet lined with rice paper.
Top each ball with an almond. Bake in a preheated oven at
190°C/375°F/gas mark 5 for about 20 minutes until pale biscuit
colored. Leave to cool for 10 minutes, then cut or tear the rice
paper round each macaroon and transfer to a wire rack to cool completely. Store in an airtight container.