100g/4oz Ground Almonds
100g/4oz Caster Sugar
A pinch of Salt
1 Egg White
½ teasp Almond Extract
12 blanched Almond Halves
1. Preheat the oven to 170, 325F, Gas mark 3 and line 1 or 2 baking sheets
with parchment or rice paper.
2. Place the almonds, sugar and salt in a food processor and process until
3. Add the almond extract and the egg white and pulse until the mixture forms a
4. With damp hands, form the mixture into 12 small balls, place on the baking
sheet(s), space well apart, very slightly flatten then press an almond halve
onto the centre of each biscuit.
5. Bake for 18 - 20 minutes until lightly browned. Do not over cook:
they should be crisp on the outside, but still moist and chewy on
the inside. Cool on a wire rack.
More information about this Almond
Macarons are often also called macaroons however, the two items are not the
same. Macaroons are a much more substantial affair. They can be made into
relatively flat soft centred cookies or made deeper which end up being a cross
between a cookie and a cake. They are made with coconut or almonds and are often
decorated with chocolate, almonds or glace cherries.