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Easy Almond Macaroon

A soft chewy biscuit reminiscent of childhood Christmas.
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Servings 16 Macaroons

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Ingredients

  • 30 g Ground Rice or Semolina
  • 115 g Ground Almonds
  • 2 Egg Whites
  • 200 g Caster Sugar
  • 8 Blanched Almonds, halved to decorate.

Method
 

  • Preheat the oven to 150c Fan/130C/Gas Mark 2. Line 2 baking trays with baking parchment.
  • Put the egg whites into a bowl, dip in the blanched almonds and put to the side.
  • Whisk the egg whites until they form soft peaks.
  • Gently fold in the ground almonds, sugar and ground rice or semolina.
  • Spoon the mixture in teaspoonfuls onto the lined baking sheets and smooth out with the back of a spoon to form circles. Place an almond half in the centre of each.
  • Leave to cool on the trays for a few moments, then lift off and allow to cool completely on a wire rack.