Almond Macaroons

Ingredients

• 2 egg whites, at room temperature
• 1/4 tsp salt
• 220g (1 cup) caster sugar
• 125g almond meal
• 2 1/2 tbs desiccated coconut
• 2 tsp self-raising flour
• 2 tsp rice flour
• 1/2 tsp baking powder
• 4 drops almond essence, or to taste
• 30g (1 1/2 tbs) butter, melted
• 2 tbs sugar
• 2 tbs flaked almonds, crushed
• 24 blanched whole almonds

Method

1. Preheat oven to 160°C. Line 2 baking trays with non-stick baking paper.
2. Place egg whites and salt in large, clean dry bowl. Use electric beater to whisk until soft peaks form. Gradually add caster sugar and whisk, scraping side of bowl occasionally, for 5 minutes or until thick and glossy, sugar dissolves and a stiff peak forms when beater is lifted.
3. Whisk in almond meal, 2 tsp of desiccated coconut, self-raising flour, rice flour, baking powder and almond essence. Whisk in the butter.
4. Combine sugar, crushed almonds and remaining coconut. Roll 2 teaspoons of egg white mixture into balls and place on lined trays, 5cm apart. Sprinkle with sugar mixture and press an almond onto each ball.
5. Bake in preheated oven for 5 minutes. Reduce temperature to 140°C and bake, swapping trays halfway through cooking, for 20 minutes.
6. Remove from oven and set aside on the trays for 10 minutes to cool slightly and set. Transfer to wire racks to cool completely.