Almond macaroons
What a lovely way to put almonds and eggs to good use! These little poppets are crisp on the outside and chewy on the inside - just like a macaroon should be! And only 3 ingredients are needed:
What a lovely way to put almonds and eggs to good use! These little poppets are crisp on the outside and chewy on the inside - just like a macaroon should be! And only 3 ingredients are needed:
6 oz (170 g) almonds,
blanched
7.5 oz (120 g) white
granulated sugar
Egg whites from 2
medium eggs
To decorate: 18
blanched almond halves
Now this is how easy
they are to make ......
Line a baking sheet
with grease proof paper. There is no need to oil the paper.
 |
| Lining baking sheets - I use 2 pizza trays |
Heat the oven to 200
C / 400 F
 |
| Separating eggs |
Whisk the egg whites
until they stand in soft peaks.
 |
| Whisking egg whites |
 |
| Doing |
 |
| Done ! |
Place the almonds in a food processor and process finely.
Add half the sugar and half the egg whites to the almonds. Mix using the processor, then add the remainder of the sugar and egg whites and combine. You should have a moist mixture that sticks together when squeezed.
Form the macaroon
mixture into 18 balls the size of a golf ball and place on the baking tray with
an almond half pushed onto the top of each.
 |
| Ready for tee-off!! |
Bake for 15 minutes,
or until slightly golden- the sugar will caramelize on the bottom- try to
prevent it from becoming too dark as it will mar the delicate flavour.
Remove from the oven
and allow to cool for 5 minutes. Do not try to lift them from the baking sheet
whilst still hot as the delicate little babies will crumble.
After five minutes,
carefully help off the baking sheet with a spatula.
*Rushes out to buy almonds* : -)
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