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Almond macaroonsIngredients:500 gr ground almonds500 gr sugarjuice and grated peel of 1 lemon7 egg whitessheets edible papergarnish:60 gr complete white almondsextra:oven
Tip for use of the yolks:Kugelhopf with lemonArak cookiesMalakoff cake
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Preparation in advance:Place almonds, sugar, lemon grater, lemon juice and 2 egg whites in a sauce pan on very low heat. Heat stirring till the mass starts to bind. Don't let it get too hot. Cool well.How to prepare:Preheat the oven to 160°C/310°F (fan oven 150°C/300°F).Beat the rest of the egg whites to stiff peaks and fold into the almond batter.Place the pieces edible paper on a greased baking sheet and put, using two spoons, heaps of batter on the edible paper.Bake the macaroons 25 minutes and let cool on a wire rack.Garnish with the complete almonds.
First published: April 12, 2003, Netherlands |
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