A delicious almond biscuit flavoured with Grand Marnier, these elegant macaroons are the perfect accompaniment to fresh fruit salad. They can be kept for a long time if stored in an airtight container. The rice paper is edible; it sticks to the macaroons and should not be removed.
2 egg whites
4 oz. ground almonds
1 oz. rice flour
7 oz. castor sugar
2 tablespoons Grand Marnier
2 tablespoons finely chopped candied orange peel 2 oz. almonds, split in half
Preheat the oven to warm 325 °F (Gas Mark 3, 170 C). Line two large baking sheets with rice paper.
In a medium-sized mixing bowl, whisk the egg whites with a wire whisk or rotary beater until they form stiff peaks. Fold in the ground almonds, rice flour, sugar, Grand Marnier and orange peel.
Drop the macaroon mixture in heaped teaspoonfuls, well spaced, on to the rice paper. Press a split almond into each macaroon. Set aside for 10 minutes.
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 macaroons from the oven and leave them for 5 minutes. With kitchen scissors, cut the rice paper around the macaroons. Leave the macaroons to cool completely on a wire rack before serving or storing.