Amaretti – Italian Macaroons

August 31st, 2016

Dimah - http://www.orangeblossomwater.net - Amaretti 6 500

These macaroons are easy to prepare and so delicious.

Let’s make Amaretti:

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Dimah - http://www.orangeblossomwater.net - Amaretti 2

Preheat oven to 320°F (160 °C). Line baking tray with non-stick baking paper.

1, 2, 3, 4 ,5. Place almond meal, sugar, egg whites, almond extract, and vanilla extract in a large bowl.

6, 7. Beat with a wooden spoon until well combined.

Dimah - http://www.orangeblossomwater.net - Amaretti 3

Dimah - http://www.orangeblossomwater.net - Amaretti 4

9. Roll 2 tablespoonfuls of the mixture into balls. I measured each ball and made them equal to 6 grams.

10, 11. Place on the trays.

12, 13. Press a blanched almond and a glace cherry into the top of the biscuits. I used blanched almonds, red glace cherry, yellow glace cherry, green dried pineapple.

14. Bake for 15 – 18 minutes or until light golden.

15, 16. Set aside to cool slightly on the trays before transferring to a wire rack to cool completely.

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17. Serve.

Dimah - http://www.orangeblossomwater.net - Amaretti 7 500

Dimah - http://www.orangeblossomwater.net - Amaretti 8 500

Dimah - http://www.orangeblossomwater.net - Amaretti 9 500

Amaretti – Italian Macaroons

From: taste.com.au / Servings: 80 Macaroons
PDF Text Only / Print With Images

250 g almond meal

200 g sugar

1 teaspoon almond extract

1/2 teaspoon vanilla extract

Whole blanched almonds

Red glace cherries

Yellow glace cherries, optional

Green dried pineapple, optional

 

Preaheat oven to 320°F (160 °C). Line baking tray with non-stick baking paper.
Place almond meal, sugar, egg whites, almond extract, and vanilla extract in a large bowl.

Beat with a wooden spoon until well combined.

Roll 2 tablespoonfuls of the mixture into balls, I measured each ball and made them equal to 6 grams.

Place on the trays.

Press a blanched almond and a glace cherry into the top of the biscuits. I used blanched almonds, red glace cherry, yellow glace cherry, green dried pineapple.

Bake for 15 – 18 minutes or until light golden.

Set aside to cool slightly on the trays before transferring to a wire rack to cool completely.

Serve.

Notes and Tips

I halved the original recipe and did some modifications.

Only vanilla essence is used in the original recipe, but I modified the recipe and used almond extract plus vanilla extract.

The original recipe suggested to top the biscuits with cherries halves, but the biscuits are small in size so I cut parts of the cherry half to make them smaller.

You will get about 80 macaroon if you make each macaroon equal to 6 grams.

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