Apricot macaroons

    40 min

    Great recipes for leftover egg whites, or if you have to eat gluten free. These apricot macaroons are fruity and tasty.

    6 people made this

    Makes: 50 macaroons

    • 50 gluten-free small wafer papers
    • 3 egg whites
    • 150g icing sugar
    • zest and juice of 1/2 lemon
    • 200g ground almonds
    • 250g dried apricots, finely diced

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 150 C / Gas 2 and line a baking tray with baking parchment.
    2. Arrange the wafer papers on the prepared baking tray.
    3. Beat the egg whites until stiff then quickly stir in the icing sugar, lemon juice and zest. Carefully fold in almonds and diced apricots.
    4. Using 2 teaspoons, spoon small heaps of the mixture on the wafer papers.
    5. Bake for 20 to 30 minutes until golden brown. Remove from the oven and let the macaroons cool down completely. Carefully trim off any visible wafer papers then arrange on a serving plate.

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