Almond macaroons

Ingredients

  • 225g ground almonds

  • 200g caster sugar, plus extra for sprinkling

  • 3 medium free-range egg whites (Two Chicks Free Range Egg White is available in most supermarkets; see tip)

  • 15 whole blanched almonds split in half lengthways

Method

 

  •        In a large mixing bowl, mix the ground almonds and sugar. In a separate bowl, beat the egg whites with an electric mixer on a slow speed until just frothy – it doesn’t matter if there’s still a bit of unbeaten egg white at the bottom.

 

  •        Add the egg whites to the almonds and sugar, 1 tbsp at a time, mixing after each spoonful. Keep going until the mixture is soft but not runny; you may not need to use all the egg white.

 

  •     Roll the mix into walnut-size balls and space them a few centimetres apart on the baking trays. Press a blanched almond half into the top of each one, flattening them slightly. Sprinkle a little caster sugar over the top of each, then leave them to sit for 10-15 minutes. Heat the oven to 190°C/170°C fan/gas 5.

 

  •          Bake for 15-20 minutes until pale golden brown. The macaroons should still feel soft to the touch but they’ll continue to harden as they cool. Leave on the baking sheet for at least 10 minutes before transferring to a cooling rack to cool completely. Serve with a cuppa.

Resource:  https://www.deliciousmagazine.co.uk/recipes/almond-macaroons/

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