Macaroons

14 Mar

These little almond biscuits are divine, crisp on the outside, chewy on the inside and with an almond treasure on the top. This is my mum’s recipe, although it may have originally come from a book, and one of the highlights from my childhood, something my mum made as a special treat for us kids. To this day I have not tasted better macaroons, even in Italy. She brought the recipe over last visit along with the sheets of rice paper so I could make them.


Makes 20-25 biscuits
* 2 large egg whites
* 115g (4oz) ground almonds
* 225g (8oz) caster sugar
* 30g (1oz) ground rice
* 25 almonds
* rice paper sheets

Put the almonds in a bowl and cover with boiling water leave for twenty minutes or so and when cooled rub the skins off. Whisk the egg whites until peaks form then gently fold in the almonds, sugar and ground rice. Place a sheet of rice paper on each baking tray (I used 2 trays). Use a teaspoon to form small heaps evenly on a baking sheet lined with rice paper. Press an almond into the centre of each.
Bake in the lower middle of a medium oven for 20-25 mins Gas 4 / 180c / 350F until lightly golden. Make sure not to over cook them they should be just turning golden and still be a little soft when you take them out of the oven. Leave to cool then tear the biscuits apart to separate.

This recipe was originally posted on www.masdudiable.comon 14/10/2008.

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