Danish Macaroons (makroner)
Preheat the oven to 180°C. Line a large baking tray with non-stick baking paper.
Put the almond meal, icing sugar and bicarbonate of soda in a medium bowl and mix until evenly combined.
Use an electric mixer with a whisk attachment to whisk the egg whites and salt in a medium clean, dry bowl until stiff peaks form. Add the almond meal and icing sugar mixture and use a spatula or large metal spoon to fold together until evenly combined.
Use two metal teaspoons to spoon slightly heaped spoonfuls of the mixture onto the lined tray about 4 cm apart to allow for spreading. Sprinkle with the flaked almonds and then bake in the third top of the preheated oven for 12-15 minutes or until golden and aromatic.
Cool the macarons on the tray. Repeat with the remaining mixture to make about 20 macarons in total.
100 g almond meal
100 g pure icing sugar, sifted
good pinch of bicarbonate of soda
2 egg whites, at room temperature
pinch of salt
25 g (¼ cup) flaked almonds, to sprinkle
Added by: Natália Martins
Consulted: 2309 X
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