These are my favourite type of macaroons, wonderfully old fashioned in comparison to the fancy ones available now. They are so easy to make and deliciously almondy with just the right amount of chewiness.
They are perfect for using up any egg whites you may have lurking in the fridge. If you have a food processor then it takes just a few minutes, and even if you haven’t it is not much more work.
They are best made on rice paper but my girls like rice paper so much they eat it before I have chance to use it. If you don’t have rice paper then a silicone lining sheet works really well, but they also don’t stick too much to a non-stick tray as long as you lift them within a minute or two of them coming out of the oven, but be warned they are very fragile at that point.
The only problem with these is that they are completely irresistible and no good for the New Year diet.
Makes 15-18 biscuits
200g ground almonds
200g granulated sugar
40g icing sugar
3 egg whites
Preheat the oven to 180ºc, gas mark 4.
If you have a food processor place the almonds, sugar and icing sugar in the bowl of the processor and whizz for a few seconds. Add the egg whites and whizz until combined.
If you don’t have a food processor them place all of the ingredients into a large bowl and beat with a wooden spoon or an electric whisk until well combined.
Line a tray with silicone paper or rice paper and place dessertspoonfuls of the mixture onto the tray. Place a flaked almond on top of each one.
Place in the preheated oven or on the middle shelf of the baking oven of the Aga for 12-15 minutes until lightly browned all over. Leave to cool on the tray for a few minutes and then place onto a wire rack to cool completely.