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Baking
Almond macaroons
Preparation time: 35 minutes
Makes 30–35
Ingredients
100 g bitter almonds
200 g sweet almonds
600 g caster sugar
3–4 medium egg whites
Salt
Accessories
Baking tray
Baking parchment
Method
Process the almonds in two batches in
a food processor with 150 g caster
sugar.
Add to the remaining sugar with a little
salt and sufficient egg white to mix into
a paste.
Using a piping bag with a flat nozzle,
pipe the mixture in little balls onto the
glass tray covered with baking
parchment.
Gently spread out the macaroons using
the back of a moistened spoon and
bake until golden.
Allow the macaroons to cool before
removing from the baking parchment.
Recommended settings
Oven function: Automatic programmes
Programme: Cookies/Muffins \ Almond
macaroons
Shelf level: see display
Duration: approx. 24 minutes
62
Alternative settings
Pre-heating:
Oven function: Fan plus
Temperature (1 tray): 200 °C
Temperature (2 trays): 180 °C
Heating-up phase: rapid
-
Cooking stage 1 (1 tray):
Oven function: Conventional heat
Temperature: 190 °C
Shelf level: 3 [2] (2)
Duration: 11 [11] (10) minutes
-
Cooking stage 1(2 trays):
Oven function: Fan plus
Temperature: 170 °C
Shelf level: 1+3 [1+3] (1+2)
Duration: 10 [10] (9) minutes
-
Cooking stage 2
Oven function: Fan plus
Temperature: 180 °C
Duration: 1–7 minutes
Tip
The bitter almonds can be replaced
with sweet almonds and ½ tsp bitter
almond essence.
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