Mrs Beeton’s Old Fashioned British Macaroons


None of your fancy pastel coloured bite-sized morsels here – oh no. These are good old fashioned tea-time treats like your Grandma would have made.

Almond Macaroons (16 – 20)

2 egg whites

150g caster sugar

100g ground almonds

10ml ground rice

almond halfs/apricot kernels

  1. Grease two baking sheets, or cover with two silicon sheets. Pre-heat the oven to 160 degrees c.
  2. Whisk the egg whites until frothy but not stiff. Stir in the sugar, ground almonds and ground rice. Beat with a wooden spoon until thick and white.
  3. Put small spoonfuls of the mixture 5cm apart on the prepared baking sheets. Place a split almond on each (I used apricot kernels) and bake for 20 minutes. Cool slightly on the tray, then remove and cool completely on a wire rack.

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