Macaroons is a traditional British recipe for a classic biscuit-like confection of almonds, flour and vanilla sugar mixed with a beaten egg white meringue that is dropped on rice paper before being oven baked until set. The full recipe is presented here and I hope you enjoy this classic British version of: Macaroons.
Combine the caster sugar, ground almonds, flour and vanilla sugar in a bowl. Add the egg whites to a separate, clean, bowl and whisk lightly then add to the sugar and almond mixture before mixing to combine.
Using a teaspoon transfer small heaps of the mixture onto the rice paper (set these on a baking tray as it will make things easier to handle). Place a sliver of flaked almonds into the centre of each macaroon then transfer to an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 20 minutes, or until lightly golden.
Remove from the oven, allow to cool then tear away any excess rice paper before serving.
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