Ingredients

125g ground almonds

175g caster sugar

1 tablespoon cornflour

2 medium free-range egg extract

½ tsp vanilla extract

10 split almonds or 1 tablespoon flaked almonds, to decorate

Preparation

Preheat the oven to 160°C/325°C/Gas 3.

Mix the ground almonds with the sugar and cornflour in a large bowl.

In another bowl whisk the egg whites with the vanilla extract, using a fork, until just frothy. Add the egg whites to the almond mixture and stir together with a wooden spoon until thoroughly combined to make a stiff dough.

Spoon the mixture on to the lined baking trays in 10 mounds, spacing them very well apart. Gently spread out each mound to make a disc about 5cm across and 1.5cm high – they will spread in the oven. If you like, you can also pipe the mixture, using a piping bad fitted with a plain 1.5cm tube. Set a split almond in the centre of each round or scatter over the flaker almonds.

Bake the macaroons in the preheated oven for 20 to 25 minutes, until golden.

Leave to cool on the trays, then carefully remove and store in an airtight container.