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My wife loves macaroons and this is her favourite version of the recipe. We love sharing them on a trip to the park.


Serves: 20 

  • 1 1/4 cups (125g) almond meal
  • 1 cup (225g) caster sugar
  • 1/4 cup (30g) brown rice flour
  • 1 teaspoon almond essence
  • 2 egg whites, stiffly whisked
  • split blanched almonds

Preparation:10min  ›  Cook:25min  ›  Extra time:35min  ›  Ready in:1hour10min 

  1. Preheat the oven to 180 degrees C.
  2. Use a metal spoon carefully to fold the almond meal, caster sugar and rice flour into the stiffly whisked egg whites. Then fold in the almond essence.
  3. Line some baking trays with rice paper and spoon small scoops of the mixture onto the rice paper, leaving plenty of space for each to spread out.
  4. Put a split almond on top of each macaroon and bake for 20-25 minutes.
  5. Cut the excess rice paper from the base of each macaroon and leave to cool on a wire rack.

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