- 300 grams almonds, skins removed (10 1/2 ounces)
- 5 bitter almonds, skins removed
- 3 egg whites
- 1 tablespoon flour (all purpose)
- 360 grams icing sugar (12 1/3 ounces powdered sugar)
1- Grind 300 grams almonds to a paste in a food processor.
2- Place paste in mixing bowl, add flour and icing sugar. Mix thoroughly.
3- Beat egg whites separately until peaks form. Add to paste mixture and stir through.
4- Knead mixture for approximately 2 minutes.
5- Place walnut size amounts of mixture on a lined baking tray. With wet fingertips, lightly press the tops of macaroons. If desired, whole almonds can be placed in the centre of each macaroon.
6- Bake in a moderate oven for 15-20 minutes or until macaroons are lightly browned.
7- Allow to cool and store in an airtight container.
These cookies have a chewy texture. They are perfect served with coffee or a special ice cream dessert.