Amaretti – Italian Macaroons
August 31st, 2016
These macaroons are easy to prepare and so delicious.
Let’s make Amaretti:
Preheat oven to 320°F (160 °C). Line baking tray with non-stick baking paper.
1, 2, 3, 4 ,5. Place almond meal, sugar, egg whites, almond extract, and vanilla extract in a large bowl.
6, 7. Beat with a wooden spoon until well combined.
9. Roll 2 tablespoonfuls of the mixture into balls. I measured each ball and made them equal to 6 grams.
10, 11. Place on the trays.
12, 13. Press a blanched almond and a glace cherry into the top of the biscuits. I used blanched almonds, red glace cherry, yellow glace cherry, green dried pineapple.
14. Bake for 15 – 18 minutes or until light golden.
15, 16. Set aside to cool slightly on the trays before transferring to a wire rack to cool completely.
17. Serve.
Amaretti – Italian Macaroons
From: taste.com.au / Servings: 80 Macaroons
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| 250 g almond meal
200 g sugar 1 teaspoon almond extract 1/2 teaspoon vanilla extract Whole blanched almonds Red glace cherries Yellow glace cherries, optional Green dried pineapple, optional
|
Preaheat oven to 320°F (160 °C). Line baking tray with non-stick baking paper. Place almond meal, sugar, egg whites, almond extract, and vanilla extract in a large bowl. Beat with a wooden spoon until well combined. Roll 2 tablespoonfuls of the mixture into balls, I measured each ball and made them equal to 6 grams. Place on the trays. Press a blanched almond and a glace cherry into the top of the biscuits. I used blanched almonds, red glace cherry, yellow glace cherry, green dried pineapple. Bake for 15 – 18 minutes or until light golden. Set aside to cool slightly on the trays before transferring to a wire rack to cool completely. Serve. |
Notes and Tips
I halved the original recipe and did some modifications.
Only vanilla essence is used in the original recipe, but I modified the recipe and used almond extract plus vanilla extract.
The original recipe suggested to top the biscuits with cherries halves, but the biscuits are small in size so I cut parts of the cherry half to make them smaller.
You will get about 80 macaroon if you make each macaroon equal to 6 grams.
