1 and 3/4 cups of skinless almonds
1 and 3/4 cups of sugar
1 egg white
2 soup spoons of heavy cream
1 and 3/4 cups of skinless almonds
1 and 3/4 cups of sugar
1 egg white
2 soup spoons of heavy cream
Process the almonds with the sugar in a food processor or blender until well combined
Add the egg white and heavy cream, mixing thoroughly with your hands
Shape into small balls, about 1/2 soup spoon each, leaving some space between each one
Gently press the tops of the macaroons with your fingertips
Bake in a preheated oven at 200°C for 20 minutes or until lightly golden brown on the bottom
Remove from the baking sheet while still warm
Yield: approximately 475g, or about 285 calories per 50g
