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Almond macaroons
Almond macaroons
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Indulge in these perfect macaroons with your coffee or tea for a delightful treat anytime.
Ingredients:
  • 2 egg whites, at room temperature
  • 0.60 gm salt
  • 220g (1 cup) caster sugar
  • 125g almond meal
  • 17.00 gm desiccated coconut
  • 5.00 gm self-raising flour
  • 5.00 gm rice flour
  • 4 drops almond essence, or to taste
  • 30g (1 1/2 tbsp) butter, melted
  • 36.00 gm sugar
  • 40.00 ml flaked almonds, crushed
  • 24 blanched whole almonds
Instructions:
  • Preheat your oven to 160°C and prepare 2 baking trays with non-stick baking paper.
  • In a large, clean, dry bowl, combine egg whites and salt. Use an electric beater to whip until soft peaks form. Slowly add caster sugar and continue beating for about 5 minutes, scraping the sides of the bowl occasionally, until the mixture is thick, glossy, and the sugar has dissolved, and stiff peaks form when lifting the beater.
  • Combine almond meal, 2 teaspoons of desiccated coconut, self-raising flour, rice flour, baking powder, and almond essence in a bowl. Then, incorporate the butter by whisking it in.
  • Mix sugar, crushed almonds, and the rest of the coconut. Shape 2 teaspoons of egg white mixture into balls and arrange them on lined trays, leaving 5cm space between each. Dust with the sugar mixture and top each ball with an almond.
  • Preheat oven, then bake at high heat for 5 minutes. Lower temperature to 140°C and continue baking for 20 minutes, switching trays midway through cooking.
  • Take out of the oven and let it sit on the trays for 10 minutes to cool slightly and set. Then, move it to wire racks to cool completely.

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