Macaroons
By Olga Klesch
These little biscuits can be served as petit fours and the mixture may also be used as a filling for tartlets. A similar mixture is made with coconut.
- 12
- Average
- 30 mins
- Average budget
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Ingredients
- 2 Egg whites, stiffly beaten
- 110 Gram Caster sugar (4 oz)
- 75 Gram Ground almonds (3 oz)
- 1 Teaspoon Vanilla essence
- Rice Paper
Preparation
Step 1
Preheat the oven to 170 °C / 325 °F / Gas 3.
Step 2
Put the egg whites in a bowl then add the sugar, almonds and vanilla folding them in thoroughly. Lay the rice paper on a baking sheet and pipe or spoon the mixture on to it in mounds about 2.5 cm (1 inch) across.
Step 3
Put in the centre of the oven and bake for 20-30 minutes until set and golden brown. Lift the macaroons off when cooked and cool on a wire tray.