None of your posh French macarons here, this is one of my favourite traditional British bakers shop biscuits (or are they cakes?!). Crispy on the outside and chewy in the middle, they are divine! The recipe is very simple and your children could easily help.
For 10, you will need:
- 175g golden caster sugar
- 125g ground almonds
- 1 tablespoon cornflour
- 2 egg whites
- 1 teaspoon vanilla extract
- Whole blanched almonds for decoration
- Rice paper or a silicone non-stick baking sheet
Pre-heat the oven to 160 degrees. Put your baking sheet on a large baking tray, or do the same with your rice paper.
Mix the ground almonds, cornflour and sugar in a large bowl. In a smaller bowl, whisk the egg whites and vanilla with an electric whisk for a short while so you get a very loose foam.
Pour the egg whites into the dry mix and stir with a wooden spoon until you have a well-mixed stiff dough.
You can spoon the mixture onto your baking sheet, making round blobs around 5cm wide and 1cm high, or you can use a piping bag to create neat spirals. Leave good space around the blobs as they will spread in the oven.
Place a whole almond in the middle of each circle and pop in the oven for around 20 minutes, until they are golden brown.
Take out the oven and cool a little on the baking tray itself. If using a silicone sheet, you can then peel the biscuits off and place to cool finally on a wire rack. If using rice paper, place the whole paper on a wire rack to cool and then cut round the macaroons once cool so you only have rice paper on the base.