These are good to serve with coffee or tea.
Recipe information
Yield
makes about 20 macaroons
Ingredients
4 cups ground almonds
3/4 cup superfine sugar
Grated zest of 1 unwaxed lemon
2 to 3 drops almond essence
1 large egg white
Confectioners’ sugar
Preparation
Step 1
Put all the ingredients except the confectioners’ sugar in the food processor and blend into a soft, malleable paste.
Step 2
Put some confectioners’ sugar on a small plate. Rub your hands with oil so that the almond paste does not stick to your hands. Take lumps of the paste the size of a large walnut and roll into balls. Now press one side of each ball into the confectioners’ sugar, flattening it a little, and place it on a buttered baking sheet, sugared side up. Bake in an oven preheated to 400°F for 15 minutes.
Step 3
Let the macaroons cool before lifting them off the sheet. They will be lightly colored and crackled and soft inside.
