fat for greasing
2 egg whites
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
7/8 cup (100 g) 4 oz ground almonds
2 tsp (10 ml) ground rice
split almonds or halved glace cherries to decorate
2 egg whites
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
7/8 cup (100 g) 4 oz ground almonds
2 tsp (10 ml) ground rice
split almonds or halved glace cherries to decorate
method
1. Grease a baking sheet and cover with rice paper.
2. Set the oven at 160°c (325°f) gas 3.
3. In a clean, grease free bowl, whisk the egg whites until frothy but not stiff enough to form peaks.
4. Stir in the sugar, ground almonds and ground rice.
5. Beat with a wooden spoon until thick and white.
6. Place small spoonfuls of the mixture 5 cm/ 2 inches apart on the paper or pipe them on.
7. Place a split almond or halved glace cherry on each.
8. Bake for 20 minutes or until pale fawn in colour. Cool on a wire rack.
2. Set the oven at 160°c (325°f) gas 3.
3. In a clean, grease free bowl, whisk the egg whites until frothy but not stiff enough to form peaks.
4. Stir in the sugar, ground almonds and ground rice.
5. Beat with a wooden spoon until thick and white.
6. Place small spoonfuls of the mixture 5 cm/ 2 inches apart on the paper or pipe them on.
7. Place a split almond or halved glace cherry on each.
8. Bake for 20 minutes or until pale fawn in colour. Cool on a wire rack.
serving amount
makes 16 - 20
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