- 2 large egg whites
- 6 oz. (185g.) ground almonds
- 6 oz. (185g.) castor sugar
- 1 oz. (30g.) ground rice (lightly fry rice before grinding)
- a few drops almond essence
- 1 Tbs. condensed milk
- 9 almonds (blanched & halved)
- Line two baking trays with greaseproof paper.
- Put 1 egg white in a bowl and beat till stiff.
- Fold in ground almond, sugar, ground rice, almond essence and condensed milk. Mix well.
- Put heaped teaspoonfuls of mixture and lined baking trays and smooth slightly with the back of spoon. Top each with a blanched almond half.
- Brush macaroons with the other egg white.
- Bake in a preheated oven at 300°F for 25-30 mins.
- Remove from oven and allow to cool before removing from trays.
- Serve or store in airtight containers.
