Sometimes there just has to be a sweet treat with the afternoon cuppa, don’t you think? It’s a time when a piece of fruit doesn’t quite hit the spot. So I’m going to share this recipe for Almond Macaroons from my notebook, which you can nearly imagine is a healthy choice. It’s certainly vegetarian and gluten and dairy free. No added fat, no flour, and lovely healthy almonds. Sugar, well… sssssh… look the other way! It is a treat after all…
And we need it today, what a change in the weather! The temperature has dropped, the rain is hammering on the roof and a spot of baking in a cosy kitchen is just thing to cheer us up!
So, start off with a couple of baking sheets lined with baking parchment, you’ll need to give the macaroons room to spread as they cook. Preheat the oven to 180 deg C (160 deg C – fan oven)
Ingredients
2 medium eggs,whites only
125g (4oz) caster sugar
125g (4oz) ground Almonds
1/4 tsp almond extract
blanched almonds
Put the egg whites in a large grease free bowl and whisk into stiff peaks. Add the caster sugar a little at a time, whisking after each addition until the mixture is stiff and glossy. Gently stir in the almond essence and ground almonds so it’s well mixed, taking care not to knock out all that air you’ve just beaten in!
Spoon teaspoons of the mixture on to the prepared baking sheets spacing them slightly apart. top each one with a blanched almond, pressing in lightly, and bake in the centre of the oven for 12 – 15 minutes until lightly golden and firm to the touch.
Allow them to cool on the baking sheet for 10 minutes or so before moving to a wire cooling tray. When they are completely cold transfer to an airtight tin or jar.
They will keep for about a week (if they last that long!) Lovely with that cuppa, but also adds a delicious crunch to good vanilla icecream…
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I think it’s time for the cake with the boiled oranges now it’s gone cooler ….. and it must count as part of your 5 a day!!
Yummy, I love anything with almonds which includes macaroons. Yours look super crunchy and delicious Penny, thanks for sharing x Penny
These look divine! I love anything almond. Thanks for sharing your recipe.
Ooh, these look so lovely! Definitely one to make at some point I think.
Hi Penny
I’ve only be watching your blog for a few months now, and I enjoy it very much. I’m in Australia, which makes our seasons at the opposite times, which is great, because you show what is coming up for the next season. I’m just loving your everyday posts about family, everyday life, what makes you happy as well as your craft. It was your lovely recipe for the macaroons which made me finally want to leave a comment. I’ve copied the recipe out and intend on making them my next biscuit bake. With a 19 year old son and his friends, I hope to get the thumbs up. Thanks so much for your wonderful blog.
Leah x
Must add ground almonds to this weeks shopping list! Yours look delicious ….and fat free!!
Now I’m biscuit hungry 😉
Oh my yes, there must always be a little something sweet with the afternoon cuppa.
I can almost taste the crispy-chewiness of these. And it may be just my computer monitor, but they look very slightly pink … which only adds to their appeal. Thanks so much for the recipe.
P.S. Your flower background is looking properly Autumnal! 🙂