Almond Macaroons Recipe

Almond Macaroons Recipe

Ingredients: Makes 12

2 egg whites
150 g caster (superfine) sugar
A few drops of almond essence (extract)
150 g/5 oz ground almonds
Rice paper
12 whole blanched almonds, to decorate

Method:

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 190C/375F/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.


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