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Macaroons
These almond meringue cookies (not to be confused with French macarons) are crisp outside and chewy inside.
MAKES
24
10
MINS
12–15
MINS
1 Preheat the oven to 350°F (180°C). Whisk the
egg whites until stiff with an electric mixer.
4 Divide the sheets of edible wafer paper
between 2 baking sheets.
7 Keep the mixture in rounds. Put a blanched
almond in the center of each cookie.
2 Gradually whisk in the sugar, 1 tablespoon
at a time, to give a thick, glossy meringue.
5 Place 2 teaspoons in a cup of boiling water.
Dry them, then use to scoop up the mixture.
8 Bake the macaroons in the center of the
oven for 12–15 minutes, or until lightly golden.
3 Fold in the ground almonds, rice flour, and
almond extract until well combined.
6 Place 4 teaspoons of mixture, spaced
apart, on each piece of edible wafer paper.
9 Transfer to a wire rack to cool completely
before peeling each cookie from the paper.
Ingredients
2 large egg whites
1 cup sugar
11 ⁄ 4 cups ground almonds
2 tbsp rice flour
a few drops of almond extract
24 blanched almonds
Special equipment
sheets of edible wafer paper