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WALNUT MACAROONS

WALNUT MACAROONS

  • 425g (5 cups) finely ground walnuts
  • 250g (2 cups) icing (confectioners/powdered) sugar
  • zest of 2 oranges
  • 1/2 tsp cinnamon
  • 1 egg
  • 3 egg whites

Preheat oven to 180˚C (350˚F) and line two baking trays.

Combine almond meal, icing sugar, zest, and cinnamon in a mixing bowl. Make a well in the centre of your dry ingredients and add the egg and the egg whites. Use your large spoon or your hands to mix.

Break off walnut-sized pieces of mixture and roll into little balls, rinse your hands frequently under cold water it will make it easier to roll this very sticky mixture. Place on your baking trays about 3-5cm apart, then lightly press down to make a flat thick disk.

Cook in the oven for 20 minutes until lightly golden. Cool on a wire rack, can be stored for up to three days in an airtight container at room temperture.