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Sophie's Favourite Macaroons

Light almond biscuits that have a crunch on the outside and a soft sticky centre when you take a bite

Ingredients for 20 macaroons

How to make macaroons

  1. Preheat the oven to 180oC.
  2. 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.
  3. 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.
  4. Put a split almond on top of each macaroon and bake for 20-25 minutes.
  5. Cut the excess rice paper from the base of each macaroon and leave to cool on a wire rack.

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