Macaroons
Description
Called Ghoriba in Morocco, these crisp almond biscuits are a favourite mid-morning snack.
Makes bout 30
Makes bout 30
Ingredients
2 egg yolks
1 egg white
200g/7oz/1¾cups icing sugar, plus extra for dusting
10ml/2tsp baking powder
grated rind of ½ lemon
a few drops of vanilla essence
about 350g/12oz/3cups ground almonds
sunflower oil, for freasing
1 egg white
200g/7oz/1¾cups icing sugar, plus extra for dusting
10ml/2tsp baking powder
grated rind of ½ lemon
a few drops of vanilla essence
about 350g/12oz/3cups ground almonds
sunflower oil, for freasing
Instructions
1. Preheat the oven to 180°C/350°F/Gas 4. Beat together the egg yolks and egg white with the icing sugar. Add the baking powder, lemon rind and vanilla essence, with enough of the ground almonds to make a stiff paste.
2. Knead the mixture together with your hands. Oil your hands with sunflower oil. Take walnut-sized pieces of paste and roll into small balls. Flatten on a board dusted with icing sugar and then place on a greased baking tray about 4cm/1½in apart. Bake for 15 minutes until golden. Cool on a wire rack.
2. Knead the mixture together with your hands. Oil your hands with sunflower oil. Take walnut-sized pieces of paste and roll into small balls. Flatten on a board dusted with icing sugar and then place on a greased baking tray about 4cm/1½in apart. Bake for 15 minutes until golden. Cool on a wire rack.
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