The following recipe is a simple one. The macaroons will keep well for at least 7 days if stored in an airtight tin. The rice paper which forms an edible base to the macaroons may be substituted by non-stick silicone paper, but this must be removed.
2 egg whites
4 oz. ground almonds
1 oz. ground rice
6 oz. castor sugar
2 teaspoon almond essence
16 blanched almonds
Preheat the oven to warm 325°F (Gas Mark 3, 170°C). Line two baking sheets with rice paper and set aside.
In a medium-sized mixing bowl, beat the egg whites with a rotary beater or wire whisk until they form stiff peaks. Using a metal spoon, fold in the ground almonds and rice, the sugar and almond essence.
Drop the macaroon mixture, in heaped teaspoonfuls, well spaced, on to the baking sheets. Set aside for 10 minutes. Place one almond in the centre of each biscuit .
Place the baking sheets in the oven and bake the macaroons for 25 minutes or until they are pale brown and just firm to the touch. Remove the baking sheets from the oven and leave for 5 minutes. Remove the macaroons from the baking sheets and using kitchen scissors trim the rice paper around the macaroons. Leave the macaroons to cool completely on a wire rack before serving or storing.