These Macaroons are delicious and easy to make. I have
made them gluten free by adding cornflour instead of flour. They last for
weeks in an airtight container. In fact I found a few I had forgotten
about months later and they were super.
INGREDIENTS:
3 egg whites
200gms castor sugar
1 ½ tbls plain flour
25g ( ¼) cup cocoa
150gms ground almonds
METHOD:
Whisk egg whites until soft peaks form, then gradually add
sugar, whisking well after each addition to dissolve sugar, until mixture
smooth and glossy.
Sift flour and cocoa together, then stir in ground
almonds. Gently stir flour mixture into egg white mixture until just
combined. Spoon tablespoonsfuls of mixture onto a baking paper-lined oven
tray and bake at 180C for 10 – 15 mins or until crisp on the outside but still
soft in the centre. Stand macaroons for 10 mins, then transfer to a wire
rack to cool.
Makes about 24
