These small macaroons are perfect for cinnamon-lovers. The cinnamon could be swapped in for other ‘sweet’ spices. These keep for about 1 week, so they make great gifts.
1 1/2 tsp ground cinnamon
300g ground almonds
2 tbsp plain flour
3 egg whites
295g caster sugar
Heat oven to 180c. Line trays with baking paper – this makes about 45 macaroons, so you will need more than one tray.
Mix together the cinnamon, almond meal anf flour in a bowl. In a separate bowl, whisk the egg whites using a mixer until stiff peaks form. Add the caster sugar slowly as you continue whisking the egg whites. Some say add a tbsp at a time, but I just tend to pour it in in a slow, thin stream.
Eventually, all the sugar should be mixed in so that the mix is glossy-looking. Gently fold in the cinnamon mix.
Here’s the messy part. Lightly flour a board and your hands. Take a heaped tsp of mixture, then roll it into a ball in your hands. Place it on the tray. Repeat, making sure you keep about 5cm between each ball (they will spread as they cook). Bake for about 10 minutes until they are firm to the touch. They will colour a little.
Stand for at least 5 minutes so they firm up a bit before they are removed off the trays.