Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Saturday, 13 February 2010

Almond Macaroons



There is something very tempting and delicious about almond macaroons . . .



Perhaps it's that tiny bit of resistance on the outside as you sink your teeth into one . . . that crispy sweet exterior that is so very, very moreish . . .



Or maybe it's their exquisitely soft melt-in your-mouth interior . . . flavoured with ground almonds . . . sweet and almost chewy . . . scrummy, scrummy, scrummy . . .



Could it be the nutty crunch of that lovely toasted almond which sits on the top ? ? ?

Who knows . . . whatever it is . . . it has me coming back for . . . one . . . more . . . bite.

Again . . . and again . . . these little babies are addictive.



*Almond Macaroons*
makes one dozen
Printable Recipe

Who doesn't love a sweet macaroon, crisp on the outside and chewy on the inside and full of delicious almond flavours!

4 ounces ground almonds
1 1/2 to 2 egg whites
5 ounces caster sugar
12 blanched almond halves
icing sugar to dust (optional)

Pre-heat the oven to 200*C/400*F. Line a baking tray with silicone paper or parchment. Set aside.

Beat the egg whites with a fork until foamy. Put the ground almonds into a food processor and process until very fine. This should take about 15 seconds. Add 1/4 of the egg whites. Process for 10 seconds. Add half of the sugar. Process for 10 seconds. Add another 1/4 of the egg whites and the remaining sugar. Process for another 10 seconds. Add a further 1/4 of the egg whites. Process again. The mixture should be quite soft, but you should be able to shape it into 12 balls the size of a walnut. If you think the mixture is too stiff, add the remaining egg white.

Place the balls 2 inches apart on the lined baking sheet. Brush all over with cold water and then drop 1/2 an almond on each. Bake for 15 to 16 minutes, until lightly browned. Take care not to overbake. They should be crisp on the outside, but still moist and chewy on the insides. Remove from the oven to a wire rack to cool.

Dust with icing sugar if desired. Store in an airtight container.

10 comments:

  1. O yum. I have taken the eggs out of the fridge ready to make these so very soon! Thanks for the nudge!

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  2. Oh! How delicious! I love almond macaroons, but have never baked them myself--so glad you shared this, Marie!

    Hope you're having a beautiful day so far...I'm off to bed--it's been a long one today! Much love to you, dear friend!

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  3. One of my father's very favorite cookies- this and Sesame cookies. Lovely!
    xoxo Pattie

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  4. Just letting you know that I made them! Not quite as pretty as yours, but excellent just the same! Indeed, I ate three! But there are still enough for the cookie jar! Thanks again!

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  5. Right up my alley~Joy I see you love Marie's recipes also..I just made her Raspberry Bakewell Cake~

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  6. I did make these once a lon time ago but they were just.....chewy. In fact they stuck to your teeth! I think perhanps I used too much egg white and over baked them too. I'll try again with the benefit of your advice.

    love, Angie, xx

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  7. Can't say I've ever had a macaroon before. Maybe its time I tried one!

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  8. these little cookies look soooooo good.. and I am making them this week... thank you!

    http://thewondersofdoing.blogspot.com/

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  9. I made macaroons once in highschool, and have been searching ever since for a recipe that good - this one has done it! These are the perfect Happy-Food. Thank you!

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  10. Just delicious! I have been looking for the perfect almond macaroon recipe to make for my step-mom, they are her favourite! I have never found a recipe that matches so perfectly our fav macaroons from our club! Well done!

    http://emmaseatery.blogspot.com/

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