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Betty Crocker Almond Macaroons

Stage 1: make your almond paste

 

  1. In a food processor, blend together 450g (2 cups) ground almonds with 185g (1.5 cups) sifted icing sugar.  Blend in 2 egg whites, unbeaten and 2tsp Steenbergs natural almond extract.  Pulse process until nicely blended together.  Mould into a ball and leave tightly covered in fridge for at least 4 days.

 

Stage 2: create your almond macaroons

 

How to make

  1. Preheat the oven to 160oC.
  2. Line a baking tin with silicone or rice paper, but the best is rice paper so you then don’t have to worry too much about them getting stuck to the bottom.
  3. Now knead the almond paste until soft.
  4. Dampen your hands and form the mixture into small balls.  Space a good 2-3cm apart on the baking tray.  Press a large almond sliver onto the centre of each macaroon (Betty Crocker doesn’t put an almond sliver on the top but I think they need this flourish)
  5. Bake until lightly coloured, about 20 minutes.  Cool on a wire rack and dust, if wished, with icing sugar.
  6. Store in an airtight container.

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