INGREDIENTS
1 cup ground almond( I added a few cashews as well,you could even go for a half cup each of ground almonds and ground cashews )
1 cup caster sugar
1/4 tsp of finely ground cinnamon
2 egg whites(I just used one and it still came out great!)
2 tblsp rosewater
Few blanched almonds halved(optional)
METHOD
1.Preheat the oven to 200C/ 400F and line a pan with baking parchment.
2.Mix together almonds, sugar, ground cardamom and egg whites. Spread rosewater on your hands and knead the dough until you form a smooth paste(you could oil your hands slightly if it gets too sticky to handle-almond oil preferably)
3.Form small smooth balls and flatten out to form a cookie shape.
4.As you place them on the lined baking sheet- about 3cm apart- squish them down slightly so that they are more like flat little patties. Stud the center of each macaroon with a blanched almond.
5.Bake for 10-12 minutes, and remove from the oven when they are starting to turn a pale golden colour around the edges. Let them cool on a baking sheet
P.S.:Source:Nigella Lawson
The best part of this recipe is its got NO BUTTER in it,just the healthy fat you get from nuts plus its super easy!!!Perfect macaroon recipe for beginners.
