Macaroons - makes 10


  • 100g ground almonds
  • 20g ground rice
  • 2 egg whites
  • 225g caster sugar
  • rice paper / edible wafer papers
  • flaked almonds

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard


Preheat the oven to 180°c / 350°f / gas mark 4.

Line a baking tray with greaseproof paper and place the rice paper on top.

Mix the ground almonds, ground rice, egg white and caster sugar together and put into a piping bag fitted with a large plain nozzle.

Point the piping bag vertically 1in over the rice paper and pipe the mixture 5cm wide. Place a flaked almond on top and lightly dust with caster sugar.

Bake for 12 to 15 minutes and leave to cool on the baking tray. Break away the rice paper around the side of the macaroons.

Gem's hints and tips

Chocolate macaroons – sift 25g cocoa powder with the ground almonds.

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