07 July 2009
Recipes: Macaroons – part 3
This is the final recipe that I think is worth using for macaroons. It came from a Women’s Institute charity cookbook. It came with a tale that the word “macaroon” stems from the Greek makaria which means happy, and was introduce by the Greek to Naples in the 10th Century and around 600 years later came to England.
Ingredients for 20 macaroons
125g ground almonds
225g caster sugar
25g brown rice flour
2 egg whites, stiffly whisked
Split blanched almonds
Rice paper, or non-stick baking parchment
Preheat the oven to 180oC
Use a metal spoon carefully to fold the ground almonds, caster sugar and rice flour into the stiffly whisked egg whites. Then fold in the Steenbergs natural almond extract.
Line some baking trays with rice paper and spoon small scoops of the mixture onto the rice paper, leaving plenty of space for each to spread out.
Put a split almond on top of each macaroon and bake for 20-25 minutes.
Cut the excess rice paper from the base of each macaroon and leave to cool on a wire rack.