Almond Macaroons

Deb December 17, 2005
  • 1 ½ cups crispy almonds
  • 100gm (about 2 cakes) palm sugar
  • 2 egg whites
  • ½ tsp almond essence

Process the almonds and sugar together in the food processor, just till smooth. Immediately add the egg whites and pulse about 10 times. Add the essence and pulse 2-3 more times. The batter should be thick and sticky. The size of the eggs used and the amount of oil in the almonds determines the consistency, so you may need to add a bit more almonds or egg white.

Shape the batter into balls the size of walnuts. Arrange on oven trays covered with baking paper. Brush each macaroon with a bit of water. Bake at 175C for 12-16 minutes, or until lightly brown. Cool on the parchment, on racks. Cool completely and store at room temperature, tightly covered, for up to a week.

Variations:

You can replace the palm sugar with:

  • 3-4 Tbs light honey, softened Or 4 Tbs glycerine and a pinch of stevia

Add these when you add the egg whites, instead of with the almonds. Watch them carefully, they may be ready earlier. The texture won’t be quite as good, but they will still taste nice.