Monday, 11 November 2013

Abambar / Soft Almond Macaroons

Again these biscuits are very popular in Libya. They make an appearance at most libyan functions/ events. 

What you will need

225g/8oz crushed nuts/almonds
Abambar / Soft Almond Macaroons

225g/8oz icing sugar
4 egg whites
2 tsp almond essence
pinch of salt
Whole / Halved blanched almonds 
In a bowl, whisk the egg whites until frothy. Add the sifted icing sugar in small batches and continue whisking at high speed until stiff peaks form. Gently fold in the ground almonds, salt and essence, being careful not to over work it. The mixture should be light but firm enough to hold its shape.
Line a baking tray with baking paper. Spoon out equally sized rounds. Make sure you space them out as they expand when baking. Place an almond in the center of each round. Leave it stand in the tray for an hour or so. Before baking, preheat oven to 170/Gas 3 and bake in middle rack til it is a light golden colour. 

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