About this recipe:A classic recipe for Italian almond macaroons. They are made with just four ingredients. When first baked, they have a crisp exterior and a chewy interior. As they sit, the biscuits get crunchy throughout.
Makes: 24 ameretti
325g flaked almonds
300g caster sugar
3 egg whites
1 teaspoon almond extract
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat oven to 150 C / Gas 2. Line baking trays with baking parchment.
In a food processor, grind the almonds into a fine powder. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking trays. They should be at least 3.75cm apart. Bake in preheated oven for 20 to 30 minutes. Biscuits should be golden. Allow them to cool completely on baking parchment before removing. Store in a dry place.