In a house with a steady supply of eggs and almond meal, almond macaroons seemed worth trying. I’ve made coconut macaroons in the past (with mixed results) but never almond macaroons. I found a zillion recipes on the internet, all with a different mix of ingredients (icing sugar, regular sugar, cream of tartar, vanilla, rice flour…) in a variety of ratios (heaps of sugar, even more sugar…) and with a myriad of methods (egg whites stiff, just mixed, all together, a tablespoon at a time…). I took an average that suited me and made the following recipe:
- Beat one room temperature egg white (this one was laid by Rosie this morning) to a firm consistency (maybe soft peak)
Gently blend in the remaining ingredients (I set aside the beater and used a fork)
- 1/4 cup almond meal (I used the output of my almond milk production which I’d dried by spreading out on a dinner plate for a couple of days)
- 1/4 cup sifted icing sugar
- 1/8 cup sugar
- pinch of salt
- Spoon mixture onto baking sheets that are covered in baking paper and bake at 180 C (350 F) for 10 minutes
- Cool on baking tray for 5 minutes then move to cooling rack
They are done when they’re a light golden brown. Mine ran a tiny bit, maybe adding a tablespoon at a time of the almond meal and sugar would have helped prevent that – I’ll keep playing with egg white stiffness and techniques for adding other ingredients until I find what works best for me. But, as they are, they taste great and look good enough so I’m happy. They’re crisp on the outside (until the humidity gets them – I will store them in a sealed container but I know from experience they’ll get soft in a day or 2) and fluffy on the inside with a nice texture from the almond meal. A great snack I’d even be willing to serve to guests.
oh yum – think I will pop over for tea then…..
Bring some of your fantastic ginger harvest and we can make ginger tea!
Pingback: Mixed Greens, Fennel & Blue Cheese Quiche | Laura Rittenhouse's Gardening Journal