Macaroons

• 4 oz (100 g) ground almonds
• 6 oz (175

Do not stir in too much egg white, the mixture for macaroons should be fairly stiff. A soft mixture runs very flat during baking.

Measure ground almonds and sugar into a mixing basin, beat in the lightly mixed egg whites a little at a time, then add the almond essence. Beat well to make a fairly smooth, stiff mixture.

Rub two baking trays with a little vegetable fat. Dust with f