Macaroons
Makes around 20
Ingredients
150g egg whites (around four whites)
200g ground almonds
250g golden caster sugar
1tsp almond extract
100g chopped whole almonds
150g egg whites (around four whites)
200g ground almonds
250g golden caster sugar
1tsp almond extract
100g chopped whole almonds
EquipmentElectric mixer or bowl and whisk
Disposable piping bag (optional)
Mini muffin tray
Disposable piping bag (optional)
Mini muffin tray
1. Preheat the oven to 170C. Beat together the egg whites, ground almonds and sugar until thick and smooth. Stir in the almond extract.
2. Set aside for five minutes to rest, before pouring into a piping bag. Rest in the fridge for half an hour.
3. I like my macaroons really chewy. In order to achieve this, the batter needs to be quite runny - too runny to effectively shape into biscuits. You can add an additional 50g of almonds, if you wish to roll the biscuits out, but I find that baking the macaroons in a mini muffin tray means your batter can be very loose.
4. Squeeze a tablespoon of the batter into each muffin hole. Sprinkle the top of each macaroon with chopped almonds. Bake for around 20 minutes, until lightly golden, and set on top.
Cool completely before serving with tea or coffee.
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