Stem Ginger Macaroons

⇐ The Green Book

The flaked almonds give a crunch to the crust of these macaroons, which is very pleasing, because after it you bite through the soft and slightly peppery heart packed with pieces of ginger. They keep very well, so make a big batch and bag or box them for sweet, elegant gifts. These quantities make about 16-18 macaroons.

Ingredients

200g ground almonds

100g caster sugar

2 medium egg whites

150g chopped stem or glacé ginger, minus the syrup

Flaked almonds

Icing sugar

Method

1. Mix the ground almonds, sugar, egg whites and ginger until evenly combined.
2. Roll into balls the size of a smallish unshelled walnut (about 30g), then press on to a mound of flaked almonds so a layer sticks to the outside. This is slightly tricky, but roll them firmly and slowly, and you should manage it.
3. Place the macaroons on a tray lined with nonstick paper, then heat the oven to 170C (150C fan-assisted)/335F/gas mark 3 and bake for 25-30 minutes, until golden brown, turning the tray halfway through the bake time to make sure the heat gets to the macaroons evenly.
4. Remove from the oven, sieve icing sugar over the top while they're still hot and leave to cool.

Dan Lepard danlepard.com https://www.theguardian.com/lifeandstyle/2010/dec/04/edible-homemade-gifts-recipes-lepard