By Matthew Luca
A great accompaniment to an espresso or cup of tea. They can also be a quirky alternative to meringue in desserts. This recipe is for a bigger batch so you can store some away for when Nona comes for tea.
Ingredients
Icing Sugar for dusting
1 Vanilla Pod
8 Egg whites
700g Caster Sugar
600g ground almonds
50ml Amaretto Liqueur
Method
In a large mixing bowl, whisk the egg whites until firm, scrape seeds from the vanilla pod and place in the bowl. Slowly mix in the almonds, sugar and liqueur until combined.
On a non-stick baking tray (lightly greased) or on greaseproof paper place 1 teaspoon of the mix and repeat the process leaving about 1 inch between them.
In a preheated oven 180c cook on the middle shelf for around 10-15 minutes until lightly golden.
when taking out of the oven allow to rest for a couple of minutes before transferring to a wire rack, Then add a generous dusting of icing sugar.
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