Name: Almond macaroons
Cook time: 15 min
Total time: 15 min
Ingredients: 1 cup (125g) almond meal (ground almonds); 1/2 cup (110g) caster sugar; 1 drop almond essence; 1 1 egg-white; 1/4 cup (40g) blanched almonds; icing sugar mixture, sifted, for dusting

Almond macaroons

These chewy almond macaroons are made in the traditional Italian style and are absolutely delicious served with hot espresso coffee.

Makes 22 Piece

Cook

15M

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Ingredients

1 cup (125g) almond meal (ground almonds)

1/2 cup (110g) caster sugar

1 drop almond essence

1 1 egg-white

1/4 cup (40g) blanched almonds

icing sugar mixture, sifted, for dusting

Method

1.Preheat oven to 160°C. Line two baking trays with baking paper.

2.Combine almond meal and sugar in a medium bowl. Stir in combined essence and egg white; mix well.

3.Roll two level teaspoons of mixture into balls, place 3cm apart on prepared trays. Place one almond on top of each macaroon and flatten slightly. Dust lightly with icing sugar.

4.Bake about 10 minutes or until browned lightly. Stand for 5 minutes before transferring to wire rack to cool.

This recipe can be made a week ahead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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