• 8oz caster sugar
  • 5oz ground almonds
  • 1 tablespoon rice flour
  • 2 egg whites
  • Rice paper
  • split almonds


1. Mix the sugar, ground almonds and rice flour together and set aside. Beat the egg whites lightly, add the mixed dry ingredients, and beat to a smooth, firm consistency.

2. Leave to stand for 5 minutes then roll into small balls and place slightly apart on a baking sheet lined with rice paper. Flatten slightly and place a split almond on each one.

3. Bake in a preheated moderate oven, 180C for 20 minutes. Cool on the baking sheet.
Once cooled cut around the rice paper

Recipe by Ngaire Freyone

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Joe Tavares

Nice my favourite

[…] trouvé ces macaroons ici, sur un site spécialisé dans la cuisine de Gibraltar, et j’ai eu tout de suite envie […]