Macaroncini di Ada

Macaroncini di Ada

Ada’s macaroons

By
From
Spring in Sicily
Makes
30
Photographer
Simon Griffiths

This recipe was given to me by my friend Ada, the queen of macaroons!

Ingredients

Quantity Ingredient
2 organic egg whites
300g ground almonds
250g icing sugar
pinch salt
1 organic lemon, finely zested

Method

  1. Beat the egg whites until they form stiff peaks. Fold in the almonds, sugar, salt and lemon zest.
  2. Line 2 baking trays with greaseproof paper. With wet hands, take small portions of the mixture and roll into 2½ cm balls between your palms. Pinch the tops of the balls and arrange them on the baking trays. Refrigerate for 30 minutes before baking, which will make them spread less.
  3. Preheat the oven to 180ºC. Bake the macaroons for 10 minutes, or until they are just starting to colour. Remove from the oven and leave the macaroons to cool for a few minutes on the tray before transferring to a rack. When the macaroons are completely cold, transfer them to an airtight container. They will keep for up to a week.

Variation

  • Push a few almond slivers into the top of each macaroon before baking.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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