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Macaroons
These almond meringue cookies (not to be confused with French macarons) are crisp outside and chewy inside.MAKES
2410
MINS12–15
MINS1 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 almondsSpecial equipment
sheets of edible wafer paper