Macaroonsby Jan Robinson |
| Preperation time: 10 mins Cooking time: 15 mins Serves: 9 |
| Recipe Ingredients |
| 2 egg whites; 1 tsp almond extract; 115g ground almonds; 130g light muscovado sugar. Makes 9 large macaroons |
| Recipe Method |
| Whisk the egg whites until they form stiff
peaks. Whisk in the almond extract, then fold in the almonds and
sugar. Line a baking sheet with parchment and place nine spoonfuls of the mixture on the sheet and flatten slightly. Bake for 15 minutes at 180c/gas4. Leave to cool on the sheet for 5 minutes before transfering to a wire rack to cool completely. |
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cranberry rock cakes Spiced shortbread Mincemeat fairy cakes Apricot and sunflower seed cookies Chocolate chip brownies |
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