Macarons
These cookies (different from French macarons) are crispy on the outside and chewy on the inside.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
24
Servings
  • 2 egg whites
  • 225 grams powdered sugar
  • 125 grams almonds, ground
  • 30 grams rice
  • drops almond extract
  • 24 almonds, skinless
Preparation
10 mins
0 mins
Low
  • Preheat the oven to 350°F (180°C). Using a mixer, whip the egg whites until stiff peaks form.
  • Incorporate the sugar by tablespoons to achieve a thick and shiny meringue.
  • Add the almond, rice flour, and almond extract, until well combined.
  • If using, line two trays with edible paper, or use parchment paper.
  • Use two teaspoons to scoop and shape the mixture, cleaning and drying each time.
  • Place 4 teaspoons of the mixture on each piece of paper, spaced apart.
  • Try to round the portions of dough. Place a peeled almond in the center of each cookie.
  • Bake them in the center of the oven for 12 to 15 minutes, or until lightly golden.
  • Before separating each cookie from the paper, let them cool completely on a wire rack.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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