Almond macaroons
Almond macaroons
Ingredients
4 ounces ground almonds
1 1/2 to 2 egg whites
5 ounces caster sugar
12 blanched almond halves
icing sugar to dust (optional)
Method
Pre-heat the oven to 200*C/400*F. Line a baking tray with silicone paper or parchment. Set aside.
Beat the egg whites with a fork until foamy. Put the ground almonds into a food processor and process until very fine. This should take about 15 seconds. Add 1/4 of the egg whites. Process for 10 seconds. Add half of the sugar. Process for 10 seconds. Add another 1/4 of the egg whites and the remaining sugar. Process for another 10 seconds. Add a further 1/4 of the egg whites. Process again. The mixture should be quite soft, but you should be able to shape it into 12 balls the size of a walnut. If you think the mixture is too stiff, add the remaining egg white.
Place the balls 2 inches apart on the lined baking sheet. Brush all over with cold water and then drop 1/2 an almond on each. Bake for 15 to 16 minutes, until lightly browned. Take care not to overbake. They should be crisp on the outside, but still moist and chewy on the insides. Remove from the oven to a wire rack to cool.
Alternative recipe
Ingredients
4 ounces ground almonds
1 1/2 to 2 egg whites
5 ounces caster sugar
12 blanched almond halves
icing sugar to dust (optional)
Method
Pre-heat the oven to 200*C/400*F. Line a baking tray with silicone paper or parchment. Set aside.
Beat the egg whites with a fork until foamy. Put the ground almonds into a food processor and process until very fine. This should take about 15 seconds. Add 1/4 of the egg whites. Process for 10 seconds. Add half of the sugar. Process for 10 seconds. Add another 1/4 of the egg whites and the remaining sugar. Process for another 10 seconds. Add a further 1/4 of the egg whites. Process again. The mixture should be quite soft, but you should be able to shape it into 12 balls the size of a walnut. If you think the mixture is too stiff, add the remaining egg white.
Place the balls 2 inches apart on the lined baking sheet. Brush all over with cold water and then drop 1/2 an almond on each. Bake for 15 to 16 minutes, until lightly browned. Take care not to overbake. They should be crisp on the outside, but still moist and chewy on the insides. Remove from the oven to a wire rack to cool.
Alternative recipe
Ingredients
- 2 egg whites
- 120 grams almond meal
- 160 grams caster sugar
- 2 tablespoons ground rice
- 1 teaspoon vanilla essence or vanilla bean extract
- 14 whole flaked almonds
Instructions
- Line two baking trays with baking paper and preheat oven to 180 degrees Celsius.
- Whisk two eggs with stand or hand mixer until soft peaks form.
- Fold in almond meal, sugar, ground rice and vanilla essence.
- Mix well.
- Using a tablespoon, put 14 heaped spoonfuls of the mixture onto the baking paper. Smooth the tops down slightly and garnish with a whole flaked almond.
- Bake for 15 minutes and then swap trays around in the oven and continue baking for another 15 minutes.
- Turn oven off and leave to cool in oven with oven door wide open for 10 minutes, then remove to wire racks to cool completely.
- Remove from baking paper carefully.
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