A pretty German Rosenthale teacup trio sit on a vintage table cloth embroidered with daisies.
Notes
These little treats have all the great taste of a traditional macaron without the stress of keeping up appearances. There is no waiting for the egg white crust to form or worrying about piping exactly the same size circles every time. All the taste, no angst. Happy baking!
Ingredients – makes about 30
3 cups almond meal
3 egg whites
1 1/3 cups caster sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 cup flaked almonds
1 tbsp icing sugar for dusting
1 tsp extra ground cinnamon for dusting
*1/4 cup cocoa (for chocolate version see below)
Preheat the oven to 160C. Line a tray with baking paper and evenly spread with the almond meal, toast for 10min until lightly golden. Remove from the oven and set aside.
Prepare two baking trays with baking paper. In a large bowl whisk the egg whites until soft peaks form then beat in the caster sugar 1 tbsp at a time until thick and glossy. Add the almond meal, vanilla and cinnamon and gently fold together.
Place the flaked almonds in a small bowl. Using damp hands roll tablespoon sized balls of the biscuit mixture then roll in the flaked almonds and place on the prepared trays. Bake for 10-12min until lightly golden. Remove from the oven and allow to cool completely.
Combine the icing sugar with the extra cinnamon and dust the tops of the biscuits. Store in an airtight container.
*For a chocolate version, as featured, add 1/4 cup sifted cocoa powder to the dry mix and change the almond meal quantity to 2 3/4 cups.
