Almond Macaroons



2 egg whites

1/2 cup caster sugar

140g almond meal

1/4 tsp almond essence

3 tbsp icing sugar


1.  Beat egg whites until soft peaks form.  Add sugar a little at a time.  Continue beating until meringue is thick and glossy.

2.  Fold almond meal, almond essence and two tablespoons of icing sugar into the meringue.

3.  Put mixture in a piping bag fitted with a large nozzle and pipe 4cm oval lengths onto a baking paper-lined oven tray.  Dust with remaining icing sugar.  Bake at 160 C fan -forced oven for 25 minutes or until lightly browned.

4.  Cool on the tray.

5.  Store in an airtight container.

6.  Serve with ice cream or coffee.

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