This is one cookie that’s always made of special request. As a 7-year-old, I remember my mom chomping on these and making all those orgasmic sounds that a child had never heard before. Each time we went to this particular store in the suburbs of Bombay (now Mumbai), she would stop and buy a few packets of those gorgeous Almond Macaroons. But over a few years, the quality dropped and our visits ended in the cookies being given away.
Last week was her 75th birthday and apart from cooking her favourites, I knew i just had to make these macaroons.
I’d never made them before, and wasn’t sure what recipe to follow. As I was surfing channels at home one night, I came across Vikas Khanna’s simple and easy recipe to make pista macaroons. I quickly noted the ingredients down. Looks like divine intervention had set my date with the oven. So out came by baking equipment and scales and Martha Stewart’s and Rachel Allen’s cookbook, for that last-minute browsing. The recipes didn’t match! The quantities were completely different from the one I had seen on TV and noted down. That’s when I decide to go by pure instinct, not the best thing to do when baking, but in this case it worked like magic. So here’s my recipe of Almond Macaroons.
- 1 cup roasted almonds (roast the almonds in an oven at 150 degree till the skin breaks and the white pulps start to brown, cool it before use.)
- 10-12 pieces of sliced roasted almonds
- 1 egg white
- 1 teaspoon almond essence
- 1/2 cup sugar or 4 sachets of sugarfree
Pre-heat the oven to 150 degree celsius or 350 degree Fahrenheit.
Pulverise the almonds and sugar together, till you get a rough mix.
Add the egg white and the almond essence and mix again, till the egg is well mixed into the almond and sugar mix.
Remove the mix into a bowl and shape them into an inch large balls.
Cover a flat baking tray with butter paper and place the balls on it, 1 inch apart.
Now press the balls to a 3/4 cm thickness. Place 2 sliced almonds on each macaroon.
Bake for 15 minutes, or till the macaroons a golden in colour.
Let cook and store in an airtight jar.