These gluten-free macaroons are baked in small paper cases like muffins or cupcakes, but without a muffin tin.
6 people made this
Makes: 20 macaroons
150g icing sugar
200g finely ground almonds
200g desiccated coconut
2 teaspoons baking powder
1 tablepoon orange blossom water
icing sugar for dusting
Method Prep:15min › Cook:12min › Ready in:27min
Preheat the oven to 180 C / Gas 4. In a bowl beat the eggs with the icing sugar until thick and fluffy. Add the almonds, coconut and baking powder and mix well. Add the orange blossom water and mix again.
Fill small paper cases about 2/3 with the dough. Place them on a baking tray and dust with icing sugar. Bake in the preheated oven until golden, about 12 to 15 minutes.
Remove from the oven and let cool on a wire rack. The macaroons keep for a few days in airtight tins.