Shopping list, for 20 Dutch macaroons
150g blanched almonds
150g icing sugar
2 free range organic egg whites (M)
1 teaspoon bitter almond extract
½ teaspoon of lemon zest
a pinch salt
Even more almond cookies, we bake Dutch macaroons this time. All almond cookies disappear like snow in the sun, sometimes we hide them for a little while ;)) Baking macaroons is not difficult, if you have a food processor you can grind the almonds yourself, otherwise use almond flour.
Our eggs were probably too big so that the dough became a little too soft. The biscuits weren't round and very big because they ran out. We only have 10 instead of 20. On the plus side: they are very tasty, just the way they should be and they last a little longer when eating. ;))
How to make Dutch macaroons
Put sugar and nuts in the foodprocessor.
Ground it finely together.
Finely like almond flour.
Add the egg whites.
Add the bitter almond extract, the lemon zest and salt
Mix it all until combined.
Place news- and waxed paper on the tray.
Fill the piping bag with batter.
Preheat the oven to 180°C
Pipe circles on the tray.
Bake the biscuits 15 - 20 minutes.
Allow them to cool on a wire rack.
'Peel' the biscuits gently from the baking paper
Store the biscuits in a biscuit tin.
If there remains something to store ><
Enjoy!