An eighteenth-century recipe.
Whip the egg whites and salt until stiff enough to hold a peak. Fold in the ground almonds, sugar and ground rice or semolina. Put in little mounds or roll into balls and then flatten on rice paper on a well-greased baking tray. Place an almond on each, bake in a slow oven at 300° F., gas mark 2, till crisp -about 30–40 minutes.
They can be baked on buttered greaseproof paper, which can be peeled off, but there is danger of breaking the macaroons, and the texture of the rice paper is good.
©1975 The Estate of Elizabeth Ayrton