Almond Macaroons

 One of my favourite biscuits/cakes at home are Macaroons. Not the french chic meringue macarons (although I love them too). I remember in the holidays from school when my dad had his own business having to go into work with my mum (who did the books) and being bored out of my mind sitting at 'my' desk (until it was taken over by a tiffany light shade grumble grumble). The highlight of the day was being trusted to walk to the bakery for lunch (only about 3 mins away) and buying a treat which was either a macaroon or a meringue in the shape of a pig. The lady from the Butchers next door used to give me lollies as well. As I got older I still ate these delicious treats on my lunch breaks at sainsburys. Until horror of horrors I returned from China and sainsburys didn't stock them any longer and I couldn't find them anywhere!! I found a recipe last year online and with a small adaption (I don't have rose water out here) I was able to make my own batches. I'm slightly addicted to making and eating them... They are so easy!

You will need 200g ground almonds, 150g caster sugar and 3 medium egg whites. (Whole blanched almonds for decorations).

Mix the sugar and ground almonds

Separate the egg whites from the yolks. Little trick from my mum; break the whites into a cup first incase any shell or yolk should sneak their way in.

Mix all together to make a paste

Plop the mixture on the baking trays. Make sure you put onto baking paper (unlike I did in this picture) otherwise the mixture will stick. The dollops can be large or small depending on whether you want them crispy or soft.

Cook at 150 oC for 25 minutes, or until golden brown.