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Ingredients
Macaroon Shells
170 g egg whites (room temp)
500 g ground almonds
500 Method
Macaroon Shells
- Mix the almonds and icing sugar together.
- Blend in batches and put the mixture into a large bowl.
- Add the egg whites.
- Mix together to form a smooth paste.
- Mix water and sugar and gently heat until all the sugar has dissolved and then increase the heat to bring to a boil and heat