Makaroniki

Makaroniki are Almond Macaroons

• Did you know that wild almonds contain large amounts of hydrogen cyanide?
• A mutation produced the sweet almond trees, which became domesticated.
• These sweet almonds only contain a very small amount of hydrogen cyanide.
• Macaroons have been made in Italy from the end of the 8th century.
• By the 16th century they were being made in France.
• The word macaroon comes from the Italian ammaccare – to crush and these biscuits are called amaretti in Italy.
• In my Kuchnia Polska (classic recipe book from the 1950s) the recipe includes how to prepare and grind the almonds!

INGREDIENTS

• 175g ground almonds
• 175g caster sugar
• 2 egg whites
• 2 to 3 drops of almond essence
• Handful of flaked almonds or almond halves

METHOD

• Line 2 baking sheets with greaseproof paper.
• Pre-heat the oven to GM2 – 150°C.
• Mix the ground almonds with the sugar.
• Add the drops of almond essence.
• Whisk the egg whites till stiff.
• Fold in the almond mixture with a metal spoon.
• Place tablespoons of the mixture on the baking sheets.
• Flatten them with the back of a spoon.
• Add some flaked almonds on the centre.
• Bake for 20 minutes.
• Leave to cool on a wire rack.