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
- Mix the ground almonds, sugar, egg whites and ginger until evenly combined.
- 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.
- 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.
- Remove from the oven, sieve icing sugar over the top while they’re still hot and leave to cool.