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Almond macaroons recipe

17 ratings

These festive home-bake macaroons make for a delicious edible gift or even just a warming winter tuck-in. Packed with rich almond flavour and a mixed blend of chocolate icing, friends and family are sure to love them. See method

Makes 30
5 mins to prepare and 35 mins to cook, 30 mins to cool
128 calories / serving
Freezable

Ingredients

200g (7oz) blanched almonds
225g (7½oz) golden caster sugar
25g (1oz) rice flour, sifted
2 egg whites
1 tsp almond extract
200g (7oz) dark chocolate, melted
100g (3½oz) white chocolate, melted

Each serving contains

Energy
535kj
128kcal 6%
Fat
7g 10%
Saturates
2g 10%
Sugars
14g 16%
Salt
0.5g <1%

of the reference intake
Carbohydrate 14.5g Protein 2.3g Fibre 0.2g

Method

Preheat the oven to gas 4, 180ºC, fan 160ºC. Put the almonds on a baking tray and bake on the top shelf of the oven for 5 minutes. Remove and leave to cool.
Whisk the egg whites until they form stiff peaks. Whisk in the caster sugar, a little at a time, until the mix thickens.
Reserve 30 almonds for decorating, then blitz the rest in a food processor to a medium coarse powder. Fold the almonds and rice flour into the egg whites, then fold in the almond extract. Cover and chill for 30 minutes.
Spoon the mixture onto baking sheets lined with nonstick baking paper. Put an almond on each. Bake on the top shelf of the oven for 12 minutes. Cool on a wire rack.
Turn the cooled biscuits over and dip the base in melted dark chocolate and leave to set. Drizzle with melted white chocolate, then leave to set completely and pack into boxes or clear sandwich bags.

See more Edible Christmas gifts