Almond Macaroons

A soft chewy biscuit reminiscent of childhood Christmas, with a square if rice paper at the bottom before we had baking parchment.


    • 1oz /30g ground rice or semolina
    • 4oz / 115g ground Almonds
    • 2 egg whites
    • 7oz/200g caster sugar
    • About 8 blanched almond halves to decorate.


  1. Preheat the oven to 150c. Line 2 baking trays with baking parchment.
  2. Put the egg whites into a bowl, dip i the blanched almonds and put to the side.
  3. Whisk the egg whites until they form soft peaks.
  4. Gently fold in the ground almonds, sugar and ground rice or semolina.
  5. Spoon the mixture in teaspoonfuls onto the lined baking sheets and smooth out with the back of a spoon  to form circles. Place an almond half in the centre of each.
  6. Leave to cool on the trayds for a few moments, then lift off and allow to cool completely on a wire rack.