Yes, I know Passover was a while back now, but since I’m desperately trying to catch up! These almond macaroons (recipe courtesy of my mother-in-law) are yummy gluten free and dairy free desserts, great with a cup of tea or coffee for any time! They make a delicious alternative for those with dietary requirements around the holidays.
You may recall the Cinnamon Balls recipe I shared at the start of April? These macaroons are just as easy to make!
The measurements are imperial rather than metric since the recipe came from my mother-in-law who has all her recipes scribbled down on scraps of paper – love it!
Makes 20 (approx)
- ¾ lb ground almonds
- ½ lb caster sugar
- 2 egg whites
- 20 whole blanched almonds or almond flakes
Beat the eggs and then add the ground almonds and sugar.
Stir everything together to bring to a dough.
Cover a baking sheet with greaseproof paper.
Roll about a teaspoon of the mixture in your hands into a ball.
(I wet my hands slightly to prevent too much sticking!)
Place each ball onto the baking sheet and press down to flatten slightly.
Add an almond on top of each macaroon.
Bake at Gas Mark 4 (180C) for 10-15 minutes until golden.
Eat & Enjoy!