Italian macaroons

Italian macaroons

Amaretti

By
From
Hazana
Serves
16–18 macaroons
Photographer
Mowie Kay

These delicious macaroons are crisp on the outside with soft, slightly chewy centres. Their Italian name literally means ‘little bitter ones’ – most likely because they were originally made with a combination of sweet and bitter almonds, said to enhance their flavour. Italian Jews like to make these for Purim and Passover.

Ingredients

Quantity Ingredient
100g ground almonds
100g caster sugar
1 large egg white
4-5 drops vanilla extract
16-18 split blanched almonds

Method

  1. Place the ground almonds and sugar in a bowl and mix well. In another bowl, whisk the egg white to stiff­ peaks, then gently fold in the almonds and sugar, along with the vanilla extract, to form a stiff­ paste. Shape into small balls about 2.5cm in diameter. Flatten them into 3cm rounds and top each one with a split blanched almond. Arrange on a baking sheet lined with baking paper leaving enough room for the macaroons to spread slightly. Bake in a preheated 180°C oven for 12–15 minutes or until pale golden. Remove from the oven and set aside to cool and harden.
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