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