Macaroons (British Style)
100 g Castor Sugar
50 g Ground Almonds
2.5 ml Almond Essence
10 Almond Flakes
Heat oven to 160 °C
Cover two baking trays with baking parchment
Whip egg white until stiff
Fold in ground almonds, sugar and essence
Spoon five heaps of mixture (about a teaspoonful) onto each tray, allowing plenty of space
Place an almond flake on each heap.
Brush top lightly with water
Bake for about 20-25 minutes.
Carefully slide a thin knife blade under each macaroon and allow to cool on wire rack
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