These cookies are crisp outside and slightly chewy inside. When storing, they tend to dry out-so just give in to temptation
Prep Time: 10M
Cooking Time: 15M
Serves: makes 24 cookies
- 2 medium egg whites
- 1 1/4 cups sugar
- 1 cup almond flour (almond meal)
- 3 tbsp white rice flour
- 1/4 tsp almond extract
- 24 blanched almonds
- Preheat the oven to 350°F (180°C). Beat the egg whites with an electric mixer until stiff peaks form. One tablespoon at a time, beat in the sugar, and beat until the mixture is stiff and glossy. Fold in the almond flour, rice flour, and almond extract.
- Line a large baking sheet with wax paper. Using a rounded teaspoon for each cookie, drop 24 mounds of the batter, spaced well apart, on the baking sheet. Top each mound with a blanched almond.
- Bake for 12-15 minutes, or until the cookies are pale gold.
- Cool the macaroons on the baking sheet. Carefully peel the cookies from the paper. Store in an airtight container.
- Prepare ahead: The macaroons will keep for a few days stored in an airtight container.
- Good with coffee, tea, or other treats, such as oatmeal cookies or chocolate-covered florentines.
Hazelnut Macaroons: Substitute hazelnut flour (hazelnut meal), hazelnut or vanilla extract, and peeled hazelnuts for the almond flour, almond extract, and blanched almonds.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!