Macaroons Recipe
Ingredients
| 100 g/4 oz ground almonds | ||
| 175 g/6 oz caster sugar | ||
| Egg whites | 2 Small | |
| Almond extract | 1/4 Teaspoon | |
| Granulated Sugar | 1 Teaspoon (Leveled) | |
| Blanched almonds | 24 | |
Directions
Set the oven to 180°C/350°F/Gas Mark 4.
Measure the ground almonds and sugar into a mixing basin, beat in the lightly mixed egg whites, a little at a time, then add the almond extract.
Beat well to make a fairly smooth, stiff mixture.
Rub 2 baking trays with a little vegetable oil.
Dust with flour, then bang the trays to get rid of any excess.
Alternatively, the trays can be lined with rice paper.
Spoon the mixture in lumps the size of a 2p piece.
Sprinkle with sugar and decorate each with an almond.
Place in a preheated oven and bake for 15 minutes till firm.
Cool for a few minutes, then loosen the base of each macaroon with a spatula and lift off the tray.
Measure the ground almonds and sugar into a mixing basin, beat in the lightly mixed egg whites, a little at a time, then add the almond extract.
Beat well to make a fairly smooth, stiff mixture.
Rub 2 baking trays with a little vegetable oil.
Dust with flour, then bang the trays to get rid of any excess.
Alternatively, the trays can be lined with rice paper.
Spoon the mixture in lumps the size of a 2p piece.
Sprinkle with sugar and decorate each with an almond.
Place in a preheated oven and bake for 15 minutes till firm.
Cool for a few minutes, then loosen the base of each macaroon with a spatula and lift off the tray.
Chef
