Almond Macaroons

Almond Macaroons

Almond Macaroons

Happy World Baking Day!!!
How could I possibly not blog for this day… 🙂

Its world baking day! and I’ll be honest, I didnt know it till I returned from work this evening and saw the headlines of this days Tabloid edition. To celebrate the spirit of baking worldwide and for all those who seek hapiness in the process of baking, the tabloid put out a lovely spread on baking, baking classes and baking techniques and also threw in some recipes for some rather, complicated layered cakes. I dont know why, but many of the newspaper spreads and magazines that had articles of this day had elaborate cakes and biscuits. I for the other hand decided to keep things simple and share one of the most easiest recipes for almond macaroons ( it cannot get simpler than this)…Originally passed on to me by one of my mom’s austrian friends , this is a favourite for them back home. Easy and simple to make, these melt in the mouth delights are a favourite of my mom too.(thats what made her ask for the recipe actually ) , ofcourse sugar- free.

For all those celebrating this day with much meaning…. heres to us! happy baking!

3 egg whites
140 gms icing sugar
140 gms almond powder
1 tsp almond essence

1. Whisk egg whites till stiff and form soft peaks.

2. Add icing sugar and almond powder, and gently fold in with a spatula.

3. Be gentle while mixing so that the mixuture is not over beaten and remains light and airy.

4. Add almond essence and continue stirring in gently.

5. Bake in a pre heated oven for 15-20 minutes or until golden brown at 180 degree Centigrade.

6. Dust with icing sugar or simply serve hot.

7. Store in air tight containers so that they remain crisp for longer time.

Note: The mixture is light and airy so they wont be in a particular shape when you place the batter on the tray. Scoop a little on a spoon and lay the batter on the tray. Let the biscuits take the desired shapes while baking.

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