Macaroon jam drops

  • 1 hr 15 mins cooking
  • Makes 26 Item
  • Print


Macaroon jam drops
  • 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


Macaroon jam drops
  • 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.

More From Women's Weekly Food