• 115 g (4 oz) ground almonds
  • 230 g ( oz/1 cup) caster (superfine) sugar
  • 2 egg whites
  • 1 tablespoon plain (all-purpose) flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated orange or lemon zest (optional)


  1. Preheat the oven to 160°C (315°F/Gas 2–3). Grease two baking trays and line them with baking paper.
  2. Using electric beaters, beat the almonds, sugar and egg whites for 5 minutes. Add the flour and vanilla and beat until smooth. Add the zest if using. Drop 1 or 2 level teaspoons of the mixture onto the trays, 3 cm ( inches) apart, and bake for 10–12 minutes for the small macaroons or 15–18 minutes for the large ones, until firm. Cool on the trays, then transfer to a wire rack to cool.