Apricot macaroons
(6)
40 min
Great recipes for leftover egg whites, or if you have to eat gluten free. These apricot macaroons are fruity and tasty.
barbarella
6 people made this
Ingredients
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
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- Preheat oven to 150 C / Gas 2 and line a baking tray with baking parchment.
- Arrange the wafer papers on the prepared baking tray.
- Beat the egg whites until stiff then quickly stir in the icing sugar, lemon juice and zest. Carefully fold in almonds and diced apricots.
- Using 2 teaspoons, spoon small heaps of the mixture on the wafer papers.
- 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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