Almond Macaroons

Renaissance (16th Century England), Gluten Free, Lactose Free. 

Ingredients

• 100g Ground Almonds (lucky brand)
• 100g Pure Icing Sugar
• 1 Egg White (60g egg) beaten to a soft peak
• 3 teaspoons of Rosewater (cortas brand)

​Method

• Sift the Almond meal and Icing Sugar. Mix dry ingredients together
• Fold in egg
• Fold in rosewater.
• Moisten palms with Rosewater, and roll the mixture in the palms of your hands into a ball (use a heaped teaspoon to get consistent sized balls)
• Bake in fan forced oven for 14-16 minutes at 160 until light brown.   

Notes

• Makes about 20-25 Macaroons
• Gluten Free
• Dairy Free
• All measurements are Australian
  

Source: Recipe developed from http://www.jollyduke.com/almond-macaroons.html