Bitter Almond Macaroons (Amaretti) |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 20 each | |||||||||||
| INGREDIENTS: | ||
| 140gm/5 oz whole blanched almonds | 150gm/5-1/2 oz caster sugar | 2 egg whites |
| 1/4 teaspoon almond essence | blanched, flaked almonds, to decorate (optional) | 1/2 teaspoon vanilla essence |
| 1 | Preheat the oven to 160C/325F/gas mark 3. Grease a baking sheet and dust it all over with flour, shaking off the excess. |
| 2 | Place the almonds in a food processor bowl with a stell blade and process until coarsely ground, adding about 60gm/2 oz of the sugar to stop the almonds becoming oily. |
| 3 | Beat the egg whites, ground almonds, remaining sugar, and the vanilla and almond essence for 3 minutes in a small bowl with an electric mixer. Set aside for 5 minutes to allow the sugar to dissolve. Place the mixture in a piping bag fitted with a plain 1cm/1/2-in nozzle. Pipe the almond mixture onto baking sheets in neat mounds about 3cm/1-1/4-in across. Place a flaked almond in the middle of each, if desired. Bake for about 20 minutes, until golden brown. Leave to stand for 5 minutes on the baking sheets. Using a metal spatula, remove to a wire rack to cool completely. Store in a sealed container when cold. |