Macaroons

Our recipe

A tea time treat that is also great for friends and family who need to avoid wheat and gluten. Traditionally they are made on edible rice paper but if you don't have this use baking parchment.

Servings

Ingredients

2	Egg Whites
12	Blanched Almonds
100 g	Ground Almonds
100 g	Caster Sugar
25 g	Rice Flour
1	Rice Paper

Method

1. Put the egg whites into a large bowl.
2. Stir in the blanched almonds then remove and set them aside.
3. Beat the egg whites until very stiff.
4. Beat in the sugar a little at a time.
5. Fold in the ground almonds and then the rice flour.
6. Cover a large baking tray with rice paper.
7. Place spoonfuls of the mixture onto the rice paper to make 12 circles
8. Press a reserved almond on the top of each.
9. Bake in a pre heated oven for 25/30 minutes.

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Temperature & cooking time:
Oven 150°C/Fan130°C/300°F/Gas 2 for 25/30 minutes

Dietary status:
Without Gluten , Without Soya, Without Wheat.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.