Almond Macaroons

Almond Macaroons

Great lunchbox treat or as part of a lady's high tea!

1 cup icing sugar

2 eggs

2 cups ground almonds

1 teaspoon vanilla essence

½ cup shredded coconut

Zest of 1 lemon

¼ teaspoon cinnamon

1 egg white, extra

Additional coconut

Additional icing sugar for dusting

Pre-heat oven to 180°C

In an electric mixer, beat the icing sugar with the eggs until it is very pale and fluffy, add vanilla essence.

In a separate bowl, combine all other ingredients.   Gradually add the dry mix to the egg and sugar mix until it forms a soft pliable dough.  Knead for 2 minutes, then cover with a damp tea towel and leave to stand at room temperature for 15 minutes.

Roll out your dough into a long sausage and cut into teaspoon size pieces and roll into balls.  Dip the balls in the extra egg white and roll macaroons in additional shredded coconut.   Lay out on a greased and floured a baking sheet. 

Bake for 10-15 minutes or until golden.  Sprinkle with additional icing sugar as soon as the macaroons come out of the oven.


Variation : chopped glacé cherries can be added, as can orange zest or flaked almonds.  Note –  This is a very light biscuit mix, heavy flavours (such as chocolate) tend not to work as well.