117.Macaroons : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients:makes 12 macaroons

2 egg whites

4 oz / 100g ground almonds

7 oz / 200g caster sugar

1 oz / 25g granulated sugar

blanched almonds to decorate.


Beat the egg whites until thick and white and then fold in theremaining ingredients.

Pipe or spoon onto a greased tray or non-stick baking parchmentleaving room to spread.

Do not use rice paper.

Place an almond or a cherry in the middle of each biscuitto decorate it.


Preheated oven

gas mark 4 350°F 180°C

Bake for 10 to 15 minutes until light brown. Do not overcook.

(Use the egg yolks in a fruit cake )