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Macaroons

MACAROONS

These delicious biscuits are crunchy on the outside and all chewy on the inside. They make the perfect afternoon accompaniment to a cup of tea or wrap two together in brown paper like a bonbon for cheap and beautiful gifts for the girls in the office.

Here’s How:

Ingredients: (makes 12)

4 ounces ground/flaked/blanched almonds
1 1/2 to 2 egg whites
5 ounces caster sugar

12 blanched almond halves or 6 glace cherries cut in half (your choice)

Preheat your oven to 180*C – DO NOT use a fan forced setting for this recipe, just a normal heated oven or the traditional bake setting works best.

Line a flat baking tray with grease proof paper.

Use a food processor to combine the almonds and the sugar, then add the first egg white. Make sure the mixture is really well combined before you add the other half to one egg white. You want the mixture to be reasonably sticky but able to hold its form when rolled into a ball. Once you have reached the desired consistency, begin rolling the mixture into 12 balls. Place on the lined baking tray and press either the halved almonds or the halved cherries into the top of the ball.

Bake for about 10 to 15 mins or until the tops golden.

Delicious Variations:

Substituting almonds for hazelnuts is a delicious and sweeter alternative.

Substitute half the almonds for a good quality dark chocolate for an indulgent biscuit – perfect with an espresso!

Lots of people are allergic to nuts, so why not use dessicated coconut instead

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