Chewy Almond Macaroons Recipe
This Almond Macaroons recipe will entice any eater fussy or easy. Even though Almond Macaroons is a Dessert I relish it any time of the day. You will make the right decision of preparing this Almond Macaroons.
Ingredients
Rice paper
100 g/4 oz ground almonds
175 g/6 oz caster sugar
2 tablespoons cornflour
2 egg whites, lightly beaten
1/4 teaspoon almond essence
Halved blanched almonds to decorate
Directions
Line two baking trays with rice paper.
Mix together the ground almonds, sugar and cornflour.
Add the egg whites and almond essence and stir well to give a thick paste.
Spoon the mixture into a nylon piping bag fitted with a plain 1 cm/1/2 in nozzle.
Pipe 16 rounds of the mixture at intervals on the prepared baking trays and place half a blanched almond in the centre of each.
Bake in a moderately hot oven (190C, 375 F, gas 5) for 18-20 minutes, or until lightly browned.
Allow the macaroons to cool on the tray for a few minutes, then tear the excess rice paper away and transfer the biscuits to a wire rack to cool completely.
Mix together the ground almonds, sugar and cornflour.
Add the egg whites and almond essence and stir well to give a thick paste.
Spoon the mixture into a nylon piping bag fitted with a plain 1 cm/1/2 in nozzle.
Pipe 16 rounds of the mixture at intervals on the prepared baking trays and place half a blanched almond in the centre of each.
Bake in a moderately hot oven (190C, 375 F, gas 5) for 18-20 minutes, or until lightly browned.
Allow the macaroons to cool on the tray for a few minutes, then tear the excess rice paper away and transfer the biscuits to a wire rack to cool completely.
