Macaroons

As macaroons contain a high percentage of sugar they should not be eaten regularly, but I feel that a treat now and again helps one to maintain a fairly strict regime. I have tested the macaroons with the amount of sugar given below, which is slightly less than usual, and they still have a very good flavour. To insure a sticky texture in the middle put a small ovenproof bowl or tin of water into the oven under the baking sheets.

Ingredients MAKES 15
METRIC (IMPERIAL) AMERICAN
a few sheets rice paper a few sheets
2 whites from large eggs 2
a few drops almond extract a few drops
150g (5oz) ground almonds ¼ cups
115g (4oz) caster (superfine) sugar ½ cup
   
To decorate  
15 blanched almonds 15

Method

  1. Place the rice paper on 2 or 3 large baking sheets. Preheat the oven to 180°C/350°F/Gas Mark 4 or 170°C for a fan (convection) oven.
  2. Whisk the egg whites until just frothy, then stir in the remainder of the ingredients. Divide into 15 small portions and roll these into balls. If the mixture seems a little sticky chill for a time in the refrigerator or dampen your fingertips before rolling them. Alternatively, just use spoonfuls of the mixture.
  3. Place on the rice paper, allowing at least 3.75cm (1½ inches) around each macaroon as the mixture spreads during cooking. Press an almond into the middle of each macaroon.
  4. Bake for 20 minutes or until evenly golden. Cool slightly, then remove from the baking sheets and cut around the rice paper.
  5. The macaroons can be stored for a day in an airtight tin but they lose their texture and tend to crumble if kept longer.

Variation

float image 1 Coconut Macaroons: use 65g (2½oz/good ½ cup) ground almonds and 65g (2½oz/½ cup) desiccated (shredded) coconut.

Freezing

Macaroons can be frozen for about 2 weeks; after that they tend to crumble badly when removed from the freezer.