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Almond Macaroons
Ingredients
3 Egg whites
Pinch of salt
150g/5oz Caster Sugar
50g/2oz Icing Sugar
200g packet of Shamrock Ground Almonds
Few drops almond essence
Shamrock Flaked Almonds/ Shamrock Whole Almonds/ Shamrock Glace Cherries halved to decorate
Method
- Preheat the oven to 325°F/170°C /Gas mark 4. Place oiled baking parchment on flat baking trays.
- Put sugars into a sieve and rest over a bowl. Beat egg whites with pinch of salt until white and frothy, but standing in peaks.
- Sieve in half the sugars and beat until shiny.
- Fold in remaining sugars, ground almonds and almond essence.
- Drop mixture in small spoonfuls, spacing about 2 inches / 5 cm apart onto prepared tins.
- Top each biscuit with a halved almond or cherry.
- Bake in the pre-heated oven for about 20 minutes, until macaroons are light and golden brown.
- Allow to cool slightly before removing from trays, place on wire tray to cool completely.
- Store in an airtight tin when completely cold.
Quantity: Makes 28 Macaroons.
Note
Macaroons may be coloured if wished by adding a few drops of food colouring to mixture.