Macaroons Recipe
Macaroons Recipe with Almonds, Rice Flour, Sugar, Eggs and Vanilla Essence.
INGREDIENTS
4 oz (100g) Ground Almonds
1 oz (25g) Rice Flour
8 oz (225g) Castor Sugar
3 Small Egg Whites
Vanilla Essence
Blanched Almonds, split into halves
METHOD
Beat the egg whites very lightly and add the rest of the ingredients to them except the almonds, mixing to a stiff paste.
Put small walnut sized balls of this on a sheet of greaseproof paper on a baking tin, leaving room for expanding. Brush each with cold water and place a blanched almond half on top of each one.
Bake in a moderate oven for 25 to 30 minutes.
For Chocolate Macaroons add to the mixture 1 1/2 oz (45g) grated chocolate which has been warmed in the oven.
Enough for 4 people.
Based on the Macaroons recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).