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Orange and Almond Macaroons

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“From the Sainsbury seasonal selection of recipes. I haven't tried this yet but am looking forward to. If anyone finds out how many eggs makes 75ml of white, share your discovery (or I will when I get round to it)!”
READY IN:
55mins
YIELD:
24 macaroons
UNITS:
US

Ingredients Nutrition

  • 200 g caster sugar
  • 30 g granulated sugar
  • 100 g ground almonds
  • 15 g rice flour (it should be ground rice, not sure if this is the same as rice flour)
  • 75 ml egg whites
  • 1 small orange, zest of (or clementine)
  • sliced almonds (for decorating the tops)

Directions

  1. Preheat the oven to 350F, 180C, GM4.
  2. Sift the sugars, almonds and ground rice into a bowl.
  3. Add the egg white and orange zest, beat thoroughly with an electric beater for 5 minutes.
  4. Allow the mixture to stand for 10 minutes, then continue beating for a further 5 minutes.
  5. Pile the mixture into a piping bag, fitted with a 2.5cm plain piping nozzle.
  6. Pipe the mixture onto bakewell or rice paper. Press a flaked almond onto the top of each macaroon.
  7. Bake until light brown (20-25 min).

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