Morbid amaretti

Ingredients for 1 servings:

• 350 g sugar
• 300 g almonds, grated and peeled
• 3 egg whites
• 1 tbsp flour
• 1 tsp cornstarch
• ½ small bottle(s) of bitter almond flavoring
• 3 tbsp powdered sugar
• Salt
• 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

Almond macaroons from Italy

First, beat the three egg whites with a pinch of salt and a squeeze of lemon juice until stiff peaks form. Then add the ground almonds and fold in. Sift in the flour and cornstarch and mix well. Finally, add the sugar and mix well with the almond mixture. Now add the bitter almond oil and stir in. Line two baking sheets with baking paper and place small heaps of the mixture on them, about the size of a walnut. Leave some space between the macarons—this is really easy to do with your hands. Now cover everything with powdered sugar and let the macarons rest (dry out) for about 4-5 hours. After 4-5 hours, preheat the oven to 100°C fan/convection oven and bake or dry the macarons for about 50 minutes. Both trays can go in the oven at the same time, but they should be swapped halfway through the baking time. After approximately 50 minutes, remove the baking sheets and let the macarons cool for about 5-10 minutes. Then, carefully remove them from the baking paper using a flat scraper, knife, or similar tool and place them on a wooden board. Let them cool completely. The amaretti store wonderfully in tins and taste delicious any time of year (and with any coffee). Makes about 34 macarons.