Almond macaroons - I have so many good things to say about these!
If you happen to live where you can purchase bags of lovely ground almonds, this recipe is super fast and a great way to use up egg whites. Almond macaroons also have that lovely slightly crunchy-on-the-outside feel with a sink-your-teeth-into-chewiness inside and all with that delicious subtly sweet almond flavor. Yum.
Here's how to make your own:
- preheat your oven toe 325°F/170°C.
- stir in 3 egg whites, 1/2 tsp. almond extract and 1/2 tsp. vanilla extract and mix well
- form teaspoon-sized cookies on a lined baking sheet and bake for 10 minutes - they should be golden on the edges
- let cool on the baking pan for 2 minutes, then transfer to a rack to cool completely
Here I'm enjoying my favorite, a South African tea called Red Bush Kalahari which has a slight lemony flavor. This comes from Mokka, one of two local tea shops, that also sells coffee beans and delicious pralines. (Dangerously delicious pralines - rich chocolates, ultra creamy fillings,... the kind you can easily hoard and eat vicariously all by yourself... *happy sigh* But that's another topic!)