Step 1

Preheat the oven to 325°F, gas mark 4, 180°C (160°C fan assisted). Pre-line a large baking tray with greaseproof paper or a My Relationship with Food silicone baking mat.

Step 2

In a large mixing bowl add the ground almonds and sugar of your choice and mix well.

Step 3

Gradually pour in the egg whites, then mix well to form a sticky mixture.

Step 4

Roll a heaped teaspoon of the almond mixture in the palm of your hands into a ball, (I wet my hands slightly to prevent too much sticking!). Alternatively you can put the mixture into a pipping bag with a 1cm plain nozzle and pip out 20 mounds of the macaroon mixture onto the pre lined baking tray.Then place on the tray 4 rows of 5 spacing them evenly.

Step 5

Dip your finger in a small bowl filled with cold water, flatten slightly then gently press into the macaroon and place a blanched almond in the middle.

Step 6

Place in the pre-heated oven on the middle shelf for 18-20 minutes. Allow to cool, then place on a wire rack to cool.

Step 7

Enjoy!

Step 8

If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood