Cake & Cookie Recipes > Macaroons

How to make macaroons:
Probably the next most famous bakery cake after doughnuts (donuts). Once again the use of almonds harks back to the mediaeval use of almonds in rich, feast day cakes.


2 tablespoons ground almonds
1/2 cup caster/superfine sugar
1 teaspoon ground rice
a few drops of almond essence
white of one large organic, free range egg
edible rice paper
a few almonds
(see measure conversions for more information)


- Mix together the sugar, ground almonds and ground rice.
- Add almond essence and white of egg and mix to a fairly stiff paste.
- Beat well.
- Place the rice paper on a greased baking sheet and place teaspoonfuls of the mixture onto the rice paper at evenly spaced intervals.
- Place half an almond on top of each biscuit.
- Bake for 25 minutes at 165 degrees centigrade (see temperature conversions).
- When cool, trim the rice paper to fit each biscuit.