Ingredients
Method
1.Beat egg whites in small bowl with electric mixer until soft peaks form, add sugar gradually, beating until dissolved between additions. Fold in ground almonds, essence and sifted flour in 2 batches.
2.Line oven trays with baking paper. Drop level tablespoons of mixture onto trays about 5cm apart. Place a flaked almond on top of each macaroon; bake in very slow oven about 1 hour or until firm and dry. Cool on trays.
Recipe can be made a week ahead. Store in an airtight container. Not suitable to freeze or to microwave.
Note
