method
1. Whisk the egg whites until stiff. Gradually whisk in the sugar and continue whisking until the mixture is thick and glossy.
2. Stir in the ground almonds, ground rice and a few drops of almond extract.
3. Place the mixture in a piping bag fitted with a large plain nozzle. Place sheets of rice paper on baking trays and pipe small circles of the mixture on to the paper.
4. Place an almond on top of each macaroon and bake in a moderate oven (160°C, 325°F, gas 3) for 15 to 20 minutes.
5. Carefully remove as much of the rice paper as possible from around the macaroons and cool them on a wire rack.
