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!
* 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)
- Preheat oven to Gas 6 or 200 deg C.
- Grease or line baking tray with parchment – I use silicone sheets as the macaroons really stick to the bottom of the sheet.
- Bung all the ingredients into a bowl and thoroughly mix.
- 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).
- Place on baking sheet and gently flatten with fingers. They need to have an inch or so in between each other.
- Add a whole almond onto each macaroon and gently press into top.
- 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.
- 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.
- Scoff the lot.
- Wish you had made double the quantity.