As my parting shot for 2012 I thought I would share with you my recipe for Sparkly Pink Almond Macaroons. What could be better than a plate of these easy pretty biscuits to accompany a shared cup of tea or coffee when visitors call on New Year’s day? They would equally make a lovely girly foodie gift at any other time of year.
2 egg whites
225g golden caster sugar
125g ground almonds
¼ tsp almond extract
25 blanched almonds
pink food colouring and pink edible sparkles (optional)
Preheat the oven to 180C (fan oven 160C) mark 4. Then line baking trays with edible rice paper. Whisk the egg whites in a clean grease-free bowl until stiff peaks form. Using a large metal spoon, gradually fold in the sugar, then gently stir in the ground almonds and almond extract to make a firm paste. Finally, if liked, tint the mixture to a strong pink colour.
Spoon teaspoons of the mixture on to the baking trays, spacing them well apart. Press an almond into the centre of each one and bake for 12-15 minutes.
Remove from the oven and leave on the baking sheets for 10 minutes to harden slightly, then transfer to wire racks to cool completely. Trim off rice paper edges and sprinkle, if liked, with edible sparkles. On cooling these biscuits have a soft, chewy centre. Once made, eat within 1 week and store in an airtight container or wrap in cellophane as a gift.
Makes approximately 20.
Around 80 calories per biscuit
A very happy munching New Year!