Name: Macaroon jam drops
Cook time: 75 min
Total time: 75 min
Ingredients: 2 egg whites; 1/2 cup (110g) caster (superfine) sugar; 1 1/4 cup (125g) ground almonds; 2 tablespoon plain (all-purpose) flour; 2 tablespoon raspberry jam

Ingredients

2 egg whites

1/2 cup (110g) caster (superfine) sugar

1 1/4 cup (125g) ground almonds

2 tablespoon plain (all-purpose) flour

2 tablespoon raspberry jam

Method

1.Preheat oven to 120°C 100°C fan forced). Grease oven trays, line with baking paper.

2.Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves. Fold in ground almonds and sifted flour, in two batches.

3.Drop level tablespoons of mixture, about 5cm (2 inches) apart, onto trays. Using wet finger, make a shallow hole in the centre of each macaroon. Spoon ¼ teaspoon of jam into each hole.

4.Bake macaroons about 1 hour, cool on trays.

You can use any flavoured jam you have on hand.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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