Tuesday, 28 September 2010

Almond Macaroons

These make a nice change from biscuits and are gluten free. For twelve you will need:

4oz/115g of ground almonds
40z/115g of golden caster sugar
2 egg whites
1 teaspoonful of almond extract

  • Separate the eggs and whisk the whites until firm in a clean bowl - preferably metal
  • Carefully fold in the sugar and ground almonds with a metal spoon
  • Add the almond extract
  • Place spoonfuls onto a floured baking tray
  • Leave for as long as you can before baking to ensure that they are set
  • Bake at 180 c/gas mark 4 for 15 - 20 minutes
  • Cool on a rack
  • Eat......yummmy........ It's weird because these look and taste as if they've got coconut in them....but not even a pinch........

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