10 biscuits

  • Gluten free & vegan

100g ground almonds
20g gluten-free plain flour
50ml aquafaba (the water from a tin of chickpeas)
Cream of tartar, pinch
160g caster sugar
rice paper
flaked almonds

Preheat the oven to 180°c / 160°c fan oven / 350°f / gas mark 4.
Line a baking tray with greaseproof paper and place the rice paper on top.

Mix the ground almonds, gluten-free flour, aquafaba, pinch of cream of tartar and caster sugar together.

Fit a piping bag with a wide round nozzle. Fill with the mixture.

Point the piping bag vertically 1inch 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.

For chocolate macaroons – sift 25g cocoa powder with the ground almonds before stirring into the mixture.