Macaroons from The Times Cookery Book by Katie Stewart
Do not stir in too much egg white, the mixture for macaroons should be fairly stiff. A soft mixture runs very flat during baking. Measure ground almonds and sugar into a mixing basin, beat in the l...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 6 oz (175 g) castor sugar
- 2 small egg whites
- ¼ teaspoon almond essence
- 4 oz (100 g) ground almonds
- granulated sugar
- 24 blanched almond halves
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