Saturday, July 31, 2010

Apricot (or strawberry) macaroons

No coconut or anything. Very fast to make.

Heat oven to gas mark 3 (170 C). In a small bowl, stir together 125 g. ground almonds, 100 g caster sugar, and 15 g GF flour blend.

In a large bowl, beat 2 egg whites, 1 tsp (5 ml) vanilla, and 50 g preserves (apricot or strawberry). Beat until just frothy -- a minute (two at most).

Add ground almonds mixture, beat for about 15 seconds, until just mixed (above right photo, adding the almonds-sugar mixture to the egg whites and strawberry preserves).

Drop by small spoonfuls onto parchment/greaseproof paper. Make a small dimple in the centre of each mound, and add 1/2 tsp of preserves (same flavour as the egg-white mixture). Decorate the cookie with flaked almonds, then bake about 15 minutes (until golden brown). Slide paper off onto cool counter-top or table. When cool, remove cookies from paper.

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