ALMOND MACAROONS – THE ENGLISH KIND

Crunchy on the outside, soft on the inside, and full of almondy sweetness. These Almond Macaroons are quick and easy to make.

You will need 2 baking sheets and edible wafer paper (also called rice paper)

· Prep Time: 10 minutes

· Cook Time: 30 minutes

· Total Time: 40 minutes

· Yield: 20

· 2 egg whites

· 250g caster sugar

· 125g ground almonds

· 30g semolina (or ground rice)

· 1 teaspoon (5ml) orange flower water

· about 20 split almonds

1. Set the oven to 140°C fan, gas mark 3

2. Put 2 sheets of rice paper on the baking sheets, making sure the smooth side is down

1. Whisk the egg whites until fairly stiff

2. Add the orange flower water

3. Add the caster sugar, ground almonds and semolina and fold in. You will end up with quite a stiff mixture

4. Place small heaps, well spaced out, onto the rice paper

5. Put a flaked almond on top of each and slightly flatten with your hand

6. Bake for 30-40 minutes until lightly coloured

7. When the macaroons are cool enough to be handled, move them to a wire cooling rack, tearing off the excess rice paper as you go