2 large egg whites
1 cup (4 oz) 110 g ground almonds
3/4 cup + 2 Tbls (175 g) caster sugar (superfine granulated)
1 oz (25 g) ground rice
few drops almond essence
8 blanched almonds
1 cup (4 oz) 110 g ground almonds
3/4 cup + 2 Tbls (175 g) caster sugar (superfine granulated)
1 oz (25 g) ground rice
few drops almond essence
8 blanched almonds
method
1. Preheat the oven to 300°F (150°C) gas mark 2.
2. Line two large baking trays with rice paper.
3. Place 1 tsp of the egg white in a bowl and set aside.
4. Place the remaining egg white in a bowl and whisk until it forms soft peaks.
5. Fold in the almonds, sugar, ground rice and almond essence to taste and mix thoroughly.
6. Arrange about 16 heaped teaspoons of the mixture on the rice paper, pressing down the top slightly.
7. Place half an almond on top of each one and brush with the reserved egg white.
8. Bake for 25-30 minutes until golden brown.
9. Leave to cool slightly in the baking tray before cutting away the excess rice paper from around each macaroon.
10. When the cakes are completely cold, store in an airtight tin.
2. Line two large baking trays with rice paper.
3. Place 1 tsp of the egg white in a bowl and set aside.
4. Place the remaining egg white in a bowl and whisk until it forms soft peaks.
5. Fold in the almonds, sugar, ground rice and almond essence to taste and mix thoroughly.
6. Arrange about 16 heaped teaspoons of the mixture on the rice paper, pressing down the top slightly.
7. Place half an almond on top of each one and brush with the reserved egg white.
8. Bake for 25-30 minutes until golden brown.
9. Leave to cool slightly in the baking tray before cutting away the excess rice paper from around each macaroon.
10. When the cakes are completely cold, store in an airtight tin.
serving amount
makes 16
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