Almond Macaroons

These are my dad’s favourite biscuits and I’ve loved them since I was little as they were a bit of a treat in our house. I think this is where my love for everything almond-flavoured comes from, especially Amaretto. Is it wrong to blame my drinking habits on my father? Well, I suppose so, but then again, he doesn’t read my blog.

My auntie, though, has to take the blame for completely putting me off making my own macaroons. Being quite a good cook herself, with a particular skill at puddings and cakes, I always considered her failure to produce edible macaroons as proof that they are impossible to make.

We made a key lime pie the other day and, having several egg whites left over I thought I’d use them in some macaroons. They were going to waste anyway, so I didn’t really mind if they didn’t turn out amazing. I didn’t trust any recipes that I found online thinking that my mix will be too dry but it is amazing how much almond powder you can incorporate in a single egg white. So, I spent most of my time trying to add more things to the mix to make it into some kind of consistency that I could shape into balls.

They were pretty good but didn’t last for long so the next day I tried to reproduce the recipe. Given how sketchy the first one was, I am surprised they turned out so similar! Well, this is Take 2:

Almond and Coconut Macaroons
makes about 20

3 egg whites
200 gr ground almond
(up to) 100 gr coconut
200 gr sugar
3 tbsp cornflour
1 tsp almond extract

Whisk the egg whites slightly and then add everything else together, leaving the coconut last to control how wet your mix will be. You basically want it to still be moist but to be able to shape it into balls. Place them on some baking paper on a tray and then press each one down with the back side of a wet spoon.

Bake for approximately 15 mins or until golden. Let them cool down for a little bit before you eat them – if you can resist! And please, don’t try and balance one on your forehead, it will burn you. It has happened before.

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