1 egg white
2 oz. (50 g) ground almonds
2 oz. (50 g) granulated sugar
1/2 tsp. ground cinnamon
Sliced blanched almonds
Pre-heat the oven to 350F (180C).
Line 2 baking sheets with parchment paper. Whisk the egg white until stiff, fold the ground almonds, sugar and cinnamon into the egg white. Place teaspoonfuls of the mixture on the baking sheets.
Decorate with sliced blanched almonds and bake in oven for 15-20 minutes until firm to touch and crisp.
Remove from sheets when cold and trim away the parchment paper from macaroon edges before serving.
Preparation and cooking time: 35 min.
Date: October 7, 2002