December 30, 2016 by dgarnett2013
Candied Peel and almond macaroons: 30 Ingredients by Sally Clarke
- 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.