Almond Macaroons - the English kind
Crunchy on the outside, soft on the inside, and full of almondy sweetness. These Almond Macaroons are quick and easy to make.
Servings: 20
Ingredients
- 2 egg whites
- 250 g caster sugar
- 125 g ground almonds
- 30 g semolina or ground rice
- 1 teaspoon orange flower water (5ml)
- 20 split almonds
- Edible wafer paper, also called rice paper
Equipment
Instructions
Preparation:
- Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F
- Put 2 sheets of rice paper on the baking sheets, making sure the smooth side is down
For the Almond Macaroons:
- Whisk the egg whites until fairly stiff
- Add the orange flower water. Add the caster sugar, ground almonds and semolina and fold in. You will end up with quite a stiff mixture
- Place small heaps, well-spaced, onto the rice paper. Put a flaked almond on top of each and slightly flatten with your hand
- Bake for 30-40 minutes until lightly coloured
- When the macaroons are cool enough to be handled, move them to a wire cooling rack, tearing off the excess rice paper as you go.
Notes
Storage:
These Almond Macaroons will keep for up to 10 days in an airtight container.