Geraldene Holt

Almond Macaroons

Preparation info
  • Makes:

    24

    macaroons
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
Cakes
Cakes

By Geraldene Holt

Published 2011

  • About

The name of these crisp small cakes comes from the same root as macaroni, meaning dolt or buffoon. Clearly related to Italian amaretti, this French version has a more delicate flavour.

Ingredients

  • 2 egg whites
  • 175 g / 6 oz caster sugar

Method

Whisk the egg whites until stiff. Gently stir in half the sugar and whisk briefly. Then stir in the rest of the sugar with the ground almonds, ground rice and the almond essence. The mixture will be quite stiff. Place rounded teaspoons of the mixture on the prepared baking sheet, allowing for expansion during baking. Press a split almond in the centre of each cake.

Bake in the preheated