Meringue Recipes - Nutty Raw Sugar Macaroons Recipe

Ingredients

• 2/3 cup/100 g blanched almonds

• 1/2 cup/100 g raw sugar (Barbados or Demerara)

• 1/2 tsp ground aniseeds

• 1/4 tsp almond extract/essence

• 1 large egg white, lightly beaten

• 1 tbsp finely chopped pine nuts

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Method:

1. Preheat the oven o 25°F/170°C/gas 3. Line a cookie sheet with parchment paper.

2. Spread the almonds on a large baking sheet. Toast for 7 minutes, or until lightly browned.

3. Transfer the nuts to a food processor, add the raw sugar, and process until finely ground. Transfer to a large bowl and stir in the aniseeds.

4. Beat the egg white and almond extract in a medium bowl until frothy. Use a large spatula to fold in the nut mixture.

5. Form the dough into balls the size of walnuts and place 1 inch (2.5 cm) apart on the prepared cookie sheet, flattening them slightly.

6. Sprinkle the tops of the cookies with the pine nuts, pressing them into the dough.

7. Bake for 20-25 minutes, or until golden and dry to the touch. Transfer to racks to cool.