Cookie Recipes - Spiced and Glazed Macaroons Recipe

  
 

Meringue Recipes - Spiced and Glazed Macaroons Recipe

Ingredients

  • 1 1/2 cups/225 g blanched whole almonds

  • 3/4 cup/125 g all purpose/plain flour

  • 1 tsp ground cinnamon

  • 1/8 tsp ground cloves

  • 1/8 tsp freshly grated nutmeg

  • 5 large egg whites

  • 2 cups/300 g confectioners'/icing sugar

  • 1/8 tsp cream of tartar

  • 1/2 tsp baking soda

  • 1 tsp hot water

  • 1/2 cup/50 g finely chopped candied lemon peel

  • 1/2 cup/50 g finely chopped candied orange peel

LEMON GLAZE:

  • 1 1/3 cups/200 g confectioners'/icing sugar

  • 2 tbsp fresh lemon juice

  • 1-2 tbsp hot water

Method:

  1. Preheat the oven to 325°F/170°C/gas 3. Line two baking sheets with rice paper.

  2. Sprinkle the nuts on a large baking sheet. Toast for 7 minutes, or until lightly golden. Chop finely in a food processor.

  3. Sift the flour, cinnamon, cloves, and nutmeg into a medium bowl. Beat the egg whites in a large bowl with an electric mixer at medium speed until frothy.

  4. With mixer at high speed, gradually add the confectioners' sugar and cream of tartar, beating until stiff, glossy peaks form.

  5. Mix the baking soda and water in a small bowl. Use a large rubber spatula to fold the baking soda mixture into the egg whites, followed by the dry ingredients and lemon and orange peels.

  6. Fold in the almonds. Drop heaped spoonfuls 1 inch (2.5 cm) apart onto the paper. Use the back of a wooden spoon to flatten them slightly. Refrigerate for at least 2 hours.

  7. Preheat the oven to 300°F/150°C/gas 2. Bake for 20-25 minutes, or until golden brown. Cool the macaroons on the baking sheets for 5 minutes. Transfer to racks to cool. Tear away any excess paper from around the edges.

  8. Lemon Glaze: Sift the confectioners' sugar into a medium bowl. Beat in the lemon juice and hot water, a teaspoon at a time, until thick. Drizzle with the glaze.