I call these the vanishing macaroons because they disappear so quickly. Great way to use up egg whites which I always have plenty of around Christmastime.
1 person made this
250g mixed dried fruit (figs, apricots, cranberries, raisins, apples)
3 egg whites
150g icing sugar
200g peeled almonds, finely ground
1/2 lemon, zested and juiced
Method Prep:20min › Cook:35min › Ready in:55min
Place dried fruit in a heatproof bowl and cover with boiling water. Let stand for 1 to 2 minutes to soften, then drain and dry well with kitchen paper. Chop finely and set to the side.
Preheat oven to 150 C / Gas 2. Line a baking tray with baking parchment.
Beat the egg white with an electric mixer till they form soft peaks. Gradually add icing sugar, lemon juice and zest and continue beating until very stiff. Fold in almonds and lastly the dried fruit.
Using two teaspoons, place small macaroons on the baking sheet at 2cm distance from each other. Bake in the preheated oven until they feel no longer sticky, about 30 to 40 minutes. Let cool until they macaroons detach from the baking parchment without tearing, then place on wire rack and let cool completely.