Candied Peel and almond macaroons

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December 30, 2016 by dgarnett2013

Candied Peel and almond macaroons: 30 Ingredients by Sally Clarke

macaroons2

 

  • 200g ground almonds
  • 300g caster sugar
  • 30g flour
  • 4 egg whites
  • 75g chopped candied orange peel

 

Mix the dry ingredients together.

In a separate bowl, whisk the whites until frothy, not stiff, and add these, little by little, with the candied peel to the almond mix until a soft but not loose dough is formed. (Not all the whites may be needed).

Cover and chill for a few hours or overnight.

Preheat the oven to 160℃.

Line a baking sheet with rice paper or baking parchment.

Shape the dough into balls and place on the sheet, with plenty of space between them.

Bake for 20 – 25 mins or until lightly golden, crisp on the outside and deliciously soft and chewy on the inside.

Made the day we went to the Tate Britain.

tate2 tate1

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