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Walnut Macaroons
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4 oz./114g. Ground almonds
4 oz./114g. Caster Sugar
4 oz./114g. Granulated Sugar
1/2 oz./14g. Ground Rice
2 Egg Whites
6 Rice Paper Sheets
4 oz./114g. Fondant Icing
50 Walnut Halves
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Mix dry ingredients, add egg whites and give a thorough beating.
Line a baking tray with rice paper, pipe mixture using a small plain round tube, 3/4 inch in diameter (mixture must be stiff).
Put half the walnuts or almonds on top.
Bake at 300 degrees F or 149 degrees C. until cooked and pale brown in colour.
When cold stick 2 together with soft fondant. Serve in petit fours papers.
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Preparation Time: 1 hour |
Serves: 10 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Leo McDevitt-Sanford
United Kingdom |
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| This recipe has been viewed 4351 times. |
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