almond-macaroons
almond-macaroons

French Glacé Cherry Almond Macaroons

  

May 7, 2015

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  • Prep: 30 mins
  • Cook: 25 mins
  • 30 mins

    25 mins

    55 mins

  • Serves: 16

Ingredients

170g almonds

25g icing sugar

1 tbsp ground rice

225g granulated sugar

3 egg whites

150g French glacé cherries

Method

Pre-heat the oven to 150°C.

Line two baking sheets with rice paper. If you don’t have any rice paper, you can use a non-stick baking sheet instead.

Sift the icing sugar into a bowl and mix together with the ground almonds, ground rice, and sugar.

Add the unbeaten egg whites and mix well.

Chop the French Glacé Cherries and add them to the mix

Spoon the mixture out onto the paper into small dollops, approximately one to two tablespoons of mixture per dollop (alternatively you can pipe out small rounds using a piping bag). Make sure you leave enough space between the rounds for the mixture to expand when cooking.

Sprinkle a little sugar over the top.

Bake the macaroons for around 25 – 35 minutes, until light golden brown.

If you are using non-stick baking sheets instead of rice paper, then leave the macaroons to cool for a few minutes on the sheets before removing them.

Cool on a wire rack. If you are using rice paper, cut or tear the paper around the macaroons to separate them after the macaroons have cooled.

Tips
For macaroons that are crunchy on the outside but sticky on the inside, store them in an airtight container as soon as they are cooled. For macaroons that are a bit softer leave them out overnight before storing them.

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