Almond macaroons


Ingredients:

500 gr convert conversionground almonds

500 gr convert conversionsugar

juice and grated peel of 1 lemon

7 egg whites

sheets edible paper

garnish:

60 gr convert conversioncomplete white almonds

extra:

oven

Tip for use of the yolks:

Kugelhopf with lemon

Arak cookies

Malakoff 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 160C/310F (fan oven 150C/300F).

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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