Today’s treat are Macaroons, the type that the British traditionally had with their tea. The bonus is that these are heart-healthy biscuits, gluten free and keto-friendly.
Abbey Cooks Entertain
English Almond Macaroons
Delightful English Almond Macaroons
- 1 1/4 cups ground almonds (or fine almond flour)
- 2 large egg whites
- 3/4 cup caster sugar (or sugar substitute)
- 1/4 cup sliced almonds
- red food coloring, (optional)
- Pre-heat your oven to 400F. Line a baking tray with silicone liner or parchment paper.
- Beat the egg whites with a fork until foamy.
- Pulse ground almonds in a food processor and pulse for half a minute to make fine (or work with a mortar and pestle until you have released a bit of the stress of your day).
- Make a paste, adding a portion of egg whites, then sugar pulsing until combined after each addition. For colored macaroons without changing the almond flavour, add a little red food coloring until you get the color you desire.
- The mixture will be soft. You can use a little cookie scoop, or let it sit for a fewminutes for the dough to stiffen to work with your hands.
- Make balls about 1.5″ round to make a nice petite size for your tea tray.
- Place the macaroons a few inches apart on your cookie sheet. You can leave as is, or if you prefer a flatter biscuit, gently press, and then place a couple of almonds on top. I went for a “heart” effect and cut my red biscuits with a little heart shaped cutter.
- Bake for 10 – 15minutes, until lightly browned. Take care not to overbake. I like them a little on the pale side for my tea tray. The goal is have a crispy outside, and chewy inside.