Step 1

Heat your oven to 200°C, Gas mark Line a baking tray with greaseproof paper.

Step 2

Give the ground almonds a whiz a food processor for 10 seconds. You don't have to do this step but it will make the texture of the macaroons even finer.

Step 3

Add the sugar and whiz again till blended.

Step 4

Add the egg white and blend thoroughly. It should form wet clumps.

Step 5

Roll out the macaroon balls. I like them to be quite large so they are really soft inside. Give them plenty of space to spread. About 3 cm between each one is perfect.

Step 6

Flatten the balls lightly with the palm of your hand

Step 7

Brush each macaroon with water with damp pastry brush. Don't over wet them.

Step 8

Give the macaroons a light dusting of icing sugar and top off with half an almond. Pop in the oven for 12-15 minutes. Watch them like a hawk so they don't over bake like the ones below!

Step 9

Pop them on a cooling rack till they are completely cool.