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Almond Macaroons

February 18, 2012

This morning Jane came round for a cup of coffee and a catch up – she lives in Cambridge so we see her all too infrequently. There was the usual frantic tidy up before someone visits – trying to pretend that we don’t live in a state of perpetual messiness – and just to pile on the pressure, I felt the need to offer something other than week old birthday cake, or shop biscuits, and made almond macaroons.  It’s one of the few recipes I make using metric weights because it’s easier to remember, though as Britain is supposedly metric and they don’t teach pounds and ounces in schools, I am probably doing my kids a disservice by not embracing  the metric system at home. On the other hand I am keeping alive the proud tradition of  imperial weights. Maybe.

The tidying was almost done in time (though Jane did help to fold the washing) but the macaroons were ready and waiting on a pretty plate.

Almond Macaroons – separate 1 large egg;  put the yolk in the fridge to use later and put the white in a mixing bowl. Add 100grammes of ground almonds, 100 grammes of granulated sugar and 1 teaspoon of almond extract and mix well until the mixture is a sticky mess. Put some rice paper (apparently, what I’ve always called rice paper isn’t made of rice at all,  but of potato starch and vegetable oil – potato paper doesn’t quite have the same ring about it somehow) on a baking tray, roll the macaroon mix into balls and press a whole almond into the top. Bake for about 10 minutes in a moderate oven –  they probably shouldn’t brown, but my oven’s a little too hot. Remove from the baking tray carefully – they’re soft at first and harden as they cool – and put on a wire cooling rack immediately or they’ll stick – in spite of the rice paper.

This amount of mix makes about 20 small macaroons, but they don’t hang around.

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One Comment leave one →
  1. February 19, 2012 1:50 pm

    mmm I love macaroons…maybe I’ll have to make some now I have some scales of my own!

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