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Almond Macaroons

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!
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Ingredients Method Notes

Ingredients
  

  • 225 g ground almonds
  • 2 large egg whites only
  • 115 g caster sugar or coconut sugar, xylitol or stevia if you prefer
topping
  • 20 almonds whole blanched

Method
 

  1. Preheat the oven to 325°F, gas mark 4, 180°C (160°C fan assisted). Pre-line a large baking tray with greaseproof paper or a My Relationship with Food silicone baking mat.
  2. In a large mixing bowl add the ground almonds and sugar of your choice and mix well.
  3. Gradually pour in the egg whites, then mix well to form a sticky mixture.
  4. Roll a heaped teaspoon of the almond mixture in the palm of your hands into a ball, (I wet my hands slightly to prevent too much sticking!). Alternatively you can put the mixture into a pipping bag with a 1cm plain nozzle and pip out 20 mounds of the macaroon mixture onto the pre lined baking tray. Then place on the tray 4 rows of 5 spacing them evenly.
  5. Dip your finger in a small bowl filled with cold water, flatten slightly then gently press into the macaroon and place a blanched almond in the middle.
  6. Place in the pre-heated oven on the middle shelf for 18-20 minutes. Allow to cool, then place on a wire rack to cool.
  7. Enjoy!
  8. If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

Notes

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  used to 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.