RecipesBaking And Sweets

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 and of course flavoured with Steenbergs Almond extract with its gorgeous aroma and flavour.

Vegetarian
Sophie’s Favourite Macaroons Recipe
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Ingredients

For the recipe:
  • 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

Light almond biscuits that have a crunch on the outside and a soft sticky centre when you take a bite and of course flavoured with Steenbergs Almond extract with its gorgeous aroma and flavour. Makes our mouths water when it’s being packed in the factory.

Method

01
Preheat the oven to 180oC.
02
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.
03
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.
04
Put a split almond on top of each macaroon and bake for 20-25 minutes.
05
Cut the excess rice paper from the base of each macaroon and leave to cool on a wire rack.