Ingredients
- 200 g caster sugar
- 30 g granulated sugar
- 100 g ground almonds
- 15 g rice flour (it should be ground rice
- not sure if this is the same as rice flour)
- 75 ml egg whites
- 1 small orange
- zest of (or clementine)
- sliced almonds (for decorating the tops)
Instructions
- Preheat the oven to 350F, 180C, GM4.
- Sift the sugars, almonds and ground rice into a bowl.
- Add the egg white and orange zest, beat thoroughly with an electric beater for 5 minutes.
- Allow the mixture to stand for 10 minutes, then continue beating for a further 5 minutes.
- Pile the mixture into a piping bag, fitted with a 2.5cm plain piping nozzle.
- Pipe the mixture onto bakewell or rice paper.
- Press a flaked almond onto the top of each macaroon.
- Bake until light brown (20-25 min).
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