Meringue Recipes - Crispy Almond Macaroons Recipe

Ingredients

• 6 cups/900 g whole almonds

• 2 1/4 cups/450 g superfine sugar

• 6 large egg whites

• 1/8 tsp salt

• Slivered almonds, to decorate

---

Method:

1. Preheat the oven to 325°F/170°C/gas 4. Butter and flour a large cookie sheet.

2. Spread the almonds out on a separate baking sheet. Toast in the oven for 7 minutes, or until lightly golden.

3. Increase the temperature to 350°F/180°C/gas 4. Use a kitchen towel to rub off the skins.

4. Transfer the nuts to a food processor, add 1 cup (200 g) of superfine sugar, and process until finely chopped.

5. Beat the egg whites and salt in a large bowl until soft peaks form. Fold in the ground almonds and remaining superfine sugar.

6. Transfer to a large bowl over barely simmering water. Cook, covered, for 20 minutes, or until very thick.

7. Drop heaped tablespoons 2 inches (5 cm) apart onto the prepared cookie sheet. Top with almonds.

8. Bake for 40-45 minutes, or until golden brown. Cool completely on the cookie sheets.