A Recipe From Allington W.I.
Contributed by: Pat How.
2 egg whites
4oz ground almonds
1oz ground rice
6oz caster sugar
½ tsp almond essence
16 blanched almonds
Preheat oven to 325F, 140 fan or Mark 3
Line 2 baking sheets with rice paper
In a medium sized mixing bowl beat the egg whites until they form stiff peaks.
Using a metal spoon fold in the ground almonds, rice, sugar and almond essence
Drop macaroon mixture in heaped teaspoonfuls, well spaced out onto the baking sheets.
Set aside for 10 minutes then top with an almond on each
Bake for 25 minutes until they are pale brown and just firm to touch.
Remove from the oven and leave 5 minutes before trimming the rice paper around each macaroon
Leave to cool completely on a wire rack.