Almond Macaroons Recipe |
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You will need :- 2 large egg whites 2 oz. ground almonds 6 oz. castor sugar 1 oz. ground rice few drops almond essence 8 almonds, blanched
Preparation Time 15 minutes
Cooking Time
25-30 minutes
Oven setting
300ºF; Gas Mark 2
Line two
large baking trays with rice paper or, if this is not available, with
non-stick household parchment or grease-proof paper. Put 1 teaspoon egg
white into a small bowl and put on one side for glazing. Whisk
remaining egg white until it forms soft peaks. Fold in ground almonds,
sugar, ground rice and almond essence. Mix well. Put 16 heaped
teaspoons of the mixture on to rice paper and smooth them slightly with
the back of a spoon. Brush the tops with egg white. Bake for 25
to 30 minutes in a cool oven until the macaroons are pale golden. Allow
to cool slightly before removing from the baking tray. Tear away excess
rice paper from around the edge of the macaroons. If using non-stick
household parchment peel it carefully away. When they are quite cold,
store in an airtight tin.
Quick Tip
When a
trifle calls for ratafias to mix with the sponge use crushed almond
macaroons instead. They taste the same and are quicker to make.
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