Cake 4 - Macaroons

Okay, so technically these don't come under "cake" but they're sweet biscuits so it's close enough!

As a massive fan of tennis, I decided to commemorate French Open Final Day by making some macaroons and cracking open a cheap bottle of bubbly while we watched.

Now, some may say these aren't macaroons, but to me they simply come in many shapes and forms! Some are oreo-like, some are rough little heaps, and some are like mine! As long as they're crispy on the outside and have a soft centre!

I chose to make these ones as they are incredibly easy and quick to make.

Ingredients -

2 medium egg whites
225g caster sugar
125g ground almonds
1/4 teaspoon almond extract
25 blanched almonds

Method -

Preheat your oven to 180 degrees Celsius (gas mark 4) and place baking parchment on two baking trays.

Whisk the egg whites in a clean bowl until stiff peaks form. Gradually and very gently fold in the sugar, then gently stir in the almonds and almond extract to make a firm paste.

Spoon teaspoonfuls of the mixture on to your lined baking trays, spacing them slightly apart to give them space to spread whilst cooking. Press an almond into the centre of each one and bake for 12-15 minutes until just golden and firm to the touch.

Leave on the trays for approximately 10 minutes before transferring them to wire racks to cool completely. Don't forget, if you don't manage to munch them all, store in airtight containers! They don't tend to last more than 1 week, so try and finish them off!