Almond Macaroons Recipe

Ingredients :

Makes 12

• rice paper

• 125g / 4oz caster sugar

• 50g / 2oz ground almonds

• 1 tsp ground rice

• 2-3 drops almond essence

• 1 medium egg white

• 8 blanched almonds, halved

Method :

1. Preheat the oven to 150°C/300°F/Gas Mark 2, 10 minutes before baking. Line a baking sheet with the rice paper.

2. Mix the caster sugar, ground almonds, ground rice and almond essence together and reserve.

3. Whisk the egg white until stiff then gently fold in the caster sugar mixture with a metal spoon or rubber spatula.

4. Mix to form a stiff, but not sticky, paste. If the mixture is very sticky, add a little extra ground almonds.

5. Place small spoonfuls of the mixture, about the size of an apricot, well apart on the rice paper.

6. Place a half-blanched almond in the centre of each. Place in the preheated oven and bake for 25 minutes, or until just pale golden.

7. Remove the biscuits from the oven and leave to cool for a few minutes on the baking sheet. Cut or tear the rice paper around the macaroons to release them. Once cold, serve or otherwise store them in an airtight tin.

Nutritional Facts per 100g :

energy 383kcals/1621kj

protein 5g

carbohydrate 72g

fat 10g

fiber trace

sugar 58g

sodium trace

√  cow's milk-free    √  gluten-free    √  wheat-free    √  vegetarian    √  seafood-free