WHITE NEGRONI RECIPE RECIPES

Name: Almond macaroons
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 30
Ingredients: 225g ground almonds; 200g caster sugar, plus extra for sprinkling; 3 medium free-range egg whites (https://twochicks.co.uk/Two Chicks Free Range Egg White is available in most supermarkets; see tip); 15 whole blanched almonds, split in half lengthways (see tip); You’ll also need…; 2 baking trays lined with non-stick baking paper

ALMOND MACAROONS RECIPE | DELICIOUS. MAGAZINE

Almond macaroons recipe | delicious. magazine image

These sweet almond macaroons, traditionally eaten during the eight-day Jewish festival of Passover, are easy to make from few ingredients. This gluten-free heirloom recipe was sent to us by delicious. reader Miriam Lewis; it was passed down to Miriam through her mother’s family. Miriam says: “My family have been making these for generations, even in the 1940s when almonds were scarce, and eggs and sugar were rationed.” If you’re looking for the French version, you can find an easy-to-make macaroon recipe here.

Provided by Miriam Lewis

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield Makes 30

Number Of Ingredients 6

Ingredients

225g ground almonds
200g caster sugar, plus extra for sprinkling
3 medium free-range egg whites (https://twochicks.co.uk/Two Chicks Free Range Egg White is available in most supermarkets; see tip)
15 whole blanched almonds, split in half lengthways (see tip)
You’ll also need…
2 baking trays lined with non-stick baking paper

Steps:

In a large mixing bowl, mix the ground almonds and sugar. In a separate bowl, beat the egg whites with an electric mixer on a slow speed until just frothy – it doesn’t matter if there’s still a bit of unbeaten egg white at the bottom.
Add the egg whites to the almonds and sugar, 1 tbsp at a time, mixing after each spoonful. Keep going until the mixture is soft but not runny; you may not need to use all the egg white.
Roll the mix into walnut-size balls and space them a few centimetres apart on the baking trays. Press a blanched almond half into the top of each one, flattening them slightly. Sprinkle a little caster sugar over the top of each, then leave them to sit for 10-15 minutes. Heat the oven to 190°C/170°C fan/gas 5.
Bake for 15-20 minutes until pale golden brown. The macaroons should still feel soft to the touch but they’ll continue to harden as they cool. Leave on the baking sheet for at least 10 minutes before transferring to a cooling rack to cool completely. Serve with a cuppa.

Nutrition Facts : Calories 83kcals, FatContent 4.7g (0.4g saturated), ProteinContent 2.5g, CarbohydrateContent 7.6g (7.4g sugars), FiberContent nil

BEST CHRISTMAS COCKTAILS RECIPES - OLIVEMAGAZINE

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Indulge at home this winter with our festive cocktails. Try twists on mulled wine, spiced negronis, warming chai cocktails and plenty of festive fizz

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