These are a delicious almond sweet that is both gluten free and dairy free. The recipe came about because I had quite a few egg whites left over after making custard and I needed a sweet treat to serve with coffee at a cooking class. These almond macaroons fit the bill perfectly! They are quick and easy to make too.
3 cups (300g) almond meal
200g icing sugar
3 egg whites
1 tsp vanilla extract
1-2 tsp rose water, depending on your taste
1 cup flaked almonds
extra icing sugar for dusting
Preheat oven to 170C. Line 2 baking trays with baking paper.
Place almond meal, icing sugar, egg whites, vanilla and rose water in a bowl and mix to combine.
Use damp hands to shape small spoonfuls (approx 20g) of dough into a ball, then roll in the flaked almonds. Use your thumb and index finger to pinch the dough into the shape of a pyramid.
Bake for 12-15 minutes or until golden and firm. Cool on a wire rack. Before serving dust with a little icing sugar.
Notes: This recipe flavours the macaroons with rose water, however feel free to omit the rose water and add vanilla or almond essence, or the zest of an orange or lemon.