Stem ginger macaroons

These are the winners!

They keep very well, so make a big batch and bag or box them for sweet, elegant gifts. These quantities make about 27 macaroons, but they could still be smaller, hence 30 should be a good estimate for the first try.

Also, while rolling (step 2) , you may need to wash your hands a lot, or, better yet, engage a helper – sticky hands are detrimental to rolling – prepare a dedicated pair..!

  • 200g ground almonds
  • 100g caster sugar
  • 2 medium egg whites
  • 150g chopped stem or glacé ginger, minus the syrup – I used caramelized kind, bought at the Big Barn spice etc. wholesalers, worked ok.
  • Flaked almonds
  • Icing sugar
  1. Mix the ground almonds, sugar, egg whites and ginger until evenly combined.
  2. Roll into balls the size of a smallish unshelled walnut (about 30g), then press on to a mound of flaked almonds so a layer sticks to the outside. This is slightly tricky, but roll them firmly and slowly, and you should manage it.
  3. Place the macaroons on a tray lined with nonstick paper, then heat the oven to 170C/335F and bake for 25-30 minutes, until golden brown, turning the tray halfway through the bake time to make sure the heat gets to the macaroons evenly.
  4. Remove from the oven, sieve icing sugar over the top while they’re still hot and leave to cool.
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