Ingredients to make 10 to 12 macaroons:
- 1 egg white
- ½ cup (50 g) ground almonds
- 6 tablespoons (75 g) sugar
- ½ teaspoon (2.5 ml) almond extract
- 12 blanched and split almonds
Macaroons are traditionally baked on edible rice paper to keep them from sticking to the baking sheet. If rice paper is not available, use any nonstick baking paper.
Preheat the oven to 350°F (180°C). Line the baking sheets with rice paper or nonstick baking paper.
In a mixing bowl beat 1 egg white until it forms stiff peaks. Add ½ cup of ground almonds, 6 tablespoons of sugar and ½ teaspoon of almond extract and fold in gently to form a smooth, stiff mixture.
Put spoonfuls of the mixture on the prepared baking sheets, leaving enough room for each spoonful to spread. Put a split almond in the center of each macaroon.
Bake the macaroons for 15 to 20 minutes, or until they are just beginning to color. Cool them on a wire rack.
