Unlike the fickle French macaron, these are a breeze to make and the cracks and other imperfections that plague their french counterparts are all part of the character of these. These biscuits are a chewier version of amaretti. Recipe from Christmas edition (Dec 2012) of Country Living.
Makes 30-40 macarons
350g caster sugar
250g ground almonds
40g plain flour
4 large egg whites
few drops almond essence and zest of 1 lemon
Heat the oven to 180 oC. Line lots of baking sheets with parchment.
Whisk the egg whites until soft peaks but not stiff or dry. Add the almond essence and lemon zest.
Add a spoonful at a time the mixed dry ingredients until it forms a soft mixture and leave to sit for 10 minutes. Form teaspoons of the mixture into balls in you hand and gently press onto the baking sheets. Sprinkle with another tablespoon of sugar.
Bake for 15 minutes until gold brown and lift of the parchment easily. Turn off the oven and leave to cool for 5 minutes before cooking on a wire rack. Store in an airtight container for up to 2 weeks.