Axel's Favourite Macaroons

    45 min

    My wife, Sophie Steenberg, loves macaroons and this is her favourite version of the recipe.


    Yorkshire, England, UK
    2 people made this

    Makes: 20 Biscuits

    • 125g ground almonds
    • 225g caster sugar
    • 25g brown rice flour
    • 1tsp Steenbergs natural almond extract
    • 2 egg whites, stiffly whisked
    • split blanched almonds

    Prep:10min  ›  Cook:25min  ›  Extra time:10min cooling  ›  Ready in:45min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Use a metal spoon carefully to fold the ground almonds, caster sugar and rice flour into the stiffly whisked egg whites. Then fold in the Steenbergs natural almond extract.
    3. Line some baking trays with rice paper and spoon small scoops of the mixture onto the rice paper, leaving plenty of space for each to spread out.
    4. Put a split almond on top of each macaroon and bake for 20-25 minutes.
    5. Cut the excess rice paper from the base of each macaroon and leave to cool on a wire rack.

    See it on my blog

    Check this out on Axel Steenbergs Blog

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