The Christmas in july Macaroons Recipe These almond meringue cookies (not to be confused with French macarons) are crisp outside and chewy inside
2 large egg whites
1 cup sugar
1 1⁄4 cups ground almonds
2 tbsp rice flour
a few drops of almond extract
24 blanched almonds
1 Preheat the oven to 350°F (180°C). Whisk the egg whites until stiff with an electric mixer.
2 Gradually whisk in the sugar, 1 tablespoon at a time, to give a thick, glossy meringue.
3 Fold in the ground almonds, rice flour, and almond extract until well combined.
4 Divide the sheets of edible wafer paper between 2 baking sheets.
5 Place 2 teaspoons in a cup of boiling water. Dry them, then use to scoop up the mixture.
6 Place 4 teaspoons of mixture, spaced apart, on each piece of edible wafer paper.
7 Keep the mixture in rounds. Put a blanched almond in the center of each cookie.
8 Bake the macaroons in the center of the oven for 12–15 minutes, or until lightly golden.
9 Transfer to a wire rack to cool completely before peeling each cookie from the paper.
Notes and Tips:
Macaroons are prone to sticking, but by using edible wafer paper, it doesn’t matter if it tears off with the cookie. STORE Although macaroons will keep for 2–3 days in an airtight container, they tend to dry out and are always best eaten on the day they are made.
|Christmas in july Macaroons Recipe|