¾ cup ground almonds (very fine) (175 ml)
1 cup icing sugar (250 ml)
4 egg whites
2 tablespoons sugar (35 ml)
1 teaspoon pure vanilla extract (5 ml)
1. Preheat oven to 220ºC. Line 2 large baking sheets with parchment paper.
2. Sift together the ground almonds and the icing sugar onto a sheet of parchment paper. Set aside.
3. In a clean stainless-steel bowl, whip egg whites with pinch of salt until they just start to hold peaks. Add the 2 tbsp. sugar and whip on high until they hold soft peaks. Add the vanilla extract and whip on high for a further minute or until whites hold stiff peaks.
4. Gradually add almond mixture into whites, by pouring in a steady stream and folding gently but quickly until no traces of almonds remain visible. Do not continue to fold further or whites will deflate.
5. Pour and scrape into a piping bag with plain tip and pipe rounds about 1-inch in diameter, (leaving an inch between them) onto the prepared baking sheets.
6. Bake at 220ºC for 3 minutes or until skin just forms on cookies. Remove from oven, open door and reduce temperature to 175ºC. Place trays back in oven and prop door slightly ajar. Bake just until golden and crisp on outside, about 5 to 6 minutes. Remove from oven. To immediately cool down the macaroons and to stop them from cooking from the residual heat of the baking sheet: lift the parchment paper and pour a little water between the baking sheet and the parchment paper. (Don’t let the cookies get wet). Let stand 5 minutes and begin removing macaroons onto a cooling rack. Make about 30 macaroons.