1 extra
egg white from Grade 4 or 5 egg, lightly beaten
8 whole
almonds, blanched, skinned, halved
Method :
Line 2 lightly greased baking trays
with edible rice paper. Beat egg whites to a soft foam, not to
a stiff meringue. Stir in almonds, sugar, semolina and
essences. Mix thoroughly, adding 1 or 2 tsp
water if very stiff. Pipe or spoon 16 mounds on to prepared
trays. Brush with some extra egg white then
top each with half an almond, flat side down. Brush almonds with remaining egg
white. Bake Macaroons until light gold,
allowing 20 to 25 minutes in a cool oven 325F, Gas 3 reversing position
of trays half way through baking. Leave on trays for 5 minutes then
carefully remove Macaroons, trimming away rice paper round each. Cool on a wire rack then store in an
airtight container when cold.
Classic teatime biscuits with an air of
exclusivity.
