I made these delicious macaroons for my Birth Preparation Workshop yesterday and my mums and dads loved them so much they demanded I shared the recipe!

Reluctantly I post it here on the understanding that I have shamelessly stolen it from another lovely Active Birth Teacher and Doula, Nikki, over at My Little Bubble, who I believe herself pinched the recipe off Nigella!

Ingredients*

* Makes about 10-12 small ones, or 6 large ones. You can double up the ingredients to make bigger batches

  • 100g ground almonds (you could sub any ground nut here)
  • 100g caster sugar (although granulated is fine – just makes them more crunchy on top)
  • 1 large egg white
  • whole blanched almonds (enough to put one on each macaroon)

Method

  1. Preheat oven to Gas 6 or 200 deg C.
  2. Grease or line baking tray with parchment – I use silicone sheets as the macaroons really stick to the bottom of the sheet.
  3. Bung all the ingredients into a bowl and thoroughly mix.
  4. Wet hands with water (Nikki swears by rose water but I couldn’t be bothered!) and roll into balls about the size of a walnut (for small ones), or an egg (for big ones).
  5. Place on baking sheet and gently flatten with fingers. They need to have an inch or so in between each other.
  6. Add a whole almond onto each macaroon and gently press into top.
  7. Bake for about 10 minutes until the tops are just starting to go brown. You need to keep a close eye on them and I find my own is a bit uneven so I turn the tray round after 5 mins.
  8. When they are cooked leave to cool for 5-10 mins before taking them off the tray or they are too gooey and break apart. But don’t leave them too long or they stick.
  9. Scoff the lot.
  10. Wish you had made double the quantity.