Sophie's Favourite Macaroons Recipe
Light almond biscuits that have a crunch on the outside and a soft sticky centre when you take a bite...
Ingredients
| 125g | ground almonds |
| 225g | caster sugar |
| 25g | brown rice flour |
| 1tsp | Steenbergs almond extract |
| 2 | egg whites, stiffly whisked |
| Split blanched almonds | |
| Rice paper, or non-stick baking parchment |
Method
- 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.
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