Almond macaroons Recipe
(makes: about 15 macaroons)

Ingredients:

2-3 sheets
90 g/ 3/4 cup
125 g/ 1/2 cup
1
2

sheets edible rice paper
ground almonds
caster sugar
large egg white
drops almond or vanilla essence
Flaked almonds, to decorate

Method:

1. Preheat the oven to 180 ^oC and line the base of baking tray with rice paper.

2. Mix the ground almonds with the caster sugar in a bowl.

3. Whisk the egg white to soft peaks. Using a large metal spoon, carefully fold the ground almond and sugar mixture plus the almond or vanilla essence into the egg white, stirring until the mixture is smooth.

4. Place a large piping bag fitted with a 2 cm plain nozzle, spoon in the almond mixture and pipe as many rounds, 4 cm across, as will fit on the lined baking tray. Press a flaked almond on top of each round. Bake the macaroons in the oven for around 20 minutes or until lightly browned.

5. Store the cold macaroons in an airtight tin for up to ten days.

PREPARATION TIME:   30 minutes                    COOKING TIME:    20 minutes

 

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