These macaroons are gluten and dairy-free, they are traditionally served at The Jewish Festival Passover. This original recipe happens to be my Grandmother’s, they are so simple to make. Crispy on the edges and chewy inside with a delicate taste of fresh almonds. One is never enough!
LISA’S TIP - These are a great treat if you're following a gluten/dairy free diet! They are my Grandma’s special recipe and we make them together. The tip with macaroons is that they bake quickly and it’s a judgement call as to when they are done enough. I actually prefer the pale ones which are soft throughout, although some people prefer a little colour and a harder shell. To be honest they taste great pale or slightly browned, and if they last longer than a day (highly unlikely), they will get firmer in time so I would lean towards a light brown colour. They are great with a cup of tea or coffee any time.