These little macaroons can be served as petit-fours with coffee. Dust with Confectioner’s sugar or cocoa before serving.
ingredients
makes 30
2/3 cup ground almonds
1/4 cup superfine sugar
1 tbsp cornstarch
1/4 - 1/2 tsp almond extract
1 egg white, whisked
15 flaked almonds
4 glace cherries, quartered
Confectioner’s sugar or cocoa, to dust
method
1. Preheat the oven to 160°C/325°F. Line 2 baking sheets with nonstick baking paper. Place the ground almonds, sugar, cornstarch and almond extract into a bowl and mix together well, using a wooden spoon.
2. Stir in just enough egg white to form a soft piping consistency. Place the mixture into a nylon piping bag fitted with a 1/2 inch plain piping nozzle.
3. Pipe about 15 rounds of mixture on to each baking sheet, spaced well apart. Press a flaked almond on to half the macaroons and glace cherries on to the remainder.
Bake for 10 - 15 minutes.
