Macarooni
These little almond biscuits are a variation on Italian style macaroons.
Ingredients
- 2 large egg whites
- Pinch of salt
- 200g caster sugar
- Zest of 1 lemon
- half tsp almond vanilla extract
- 1 tsp almond essence
- 300g ready-ground almonds
- Icing sugar for dusting
Method
- Whisk the egg whites and salt until they are stiff and dry.
- Gradually whisk in the sugar until you reach a marshmallowy consistency.
- Add the lemon zest, vanilla extract and almond essence, along with the ground almonds and mix to a paste.
- Shape into about 30 small diamonds.
- Lay on two baking sheets lined with grease proof and leave to dry overnight.
- Heat the oven to 140C and cook for 30 minutes. When cool, dust with icing sugar and serve.