This is a fool-proof recipe that is suitable for the culinary novice! I got my physicist boyfriend to do the whisking & sifting whilst I did some Monday morning admin. We had fun experimenting with the different flavours and had even more fun eating them!

Almond Macaroons (makes 15 filled or 30 individual macaroons)

Ingredients

2 egg whites

2/3 cup icing sugar

1/3 cup ground almonds

Cocoa, spices, dried fruit, essences …what ever you feel like trying!

A choice of jams, marmalade or chocolate spread & buttercream to serve

1. Preheat the oven 325F/170C/gas mark 3 & grease 2 baking sheets
2. Whisk the egg whites until they form stiff peaks
3. sift together the icing sugar & ground almonds.
4. using a metal spoon, gently fold a third of the sugary almonds into the egg whites until smooth. Repeat until all the almonds are incorporated into the mixture.
5. Add your chosen flavour - I divided my batter into 3 & used the following:

To flavour 10 macaroons

Chocolate & cinnamon – 1 tbsp cocoa, ½ tsp cinnamon, ½ tsp water

Lemon & ginger – 1 tsp lemon juice, 1 tbsp finely chopped crystallized ginger

Rose – 1 tsp rose water

1. Using a piping bag (or a tea spoon) drop a blob of batter 2cm in diameter, allowing space between each. Leave for 5-10 mins before baking in batches for 15-20mins until firm but not coloured.
2. Allow to cool for 5-10mins before transferring them to a cooling rack. When completely cold, sandwich the macaroon together in pairs with your choice of conserve & butter cream.

I used chocolate hazelnut spread for the chocolate & cinnamon, orange marmalade for the lemon & ginger, and damson jam for the rose macaroons.