Naughties but nice
These really are a little piece of heaven.
Macaroons are heavy in sugar but I use a mix of coconut sugar/ jaggery and unrefined organic brown ( hence the darker colour than usual macaroons). Still sugars which we really don’t need but with some nutrients.
I also use spelt flour in place of white flour for nutrient value.
Organic egg whites and almond essence and that’s it.
Occasionally a little bit of what you fancy does your wellbeing immense favours and as long as balanced against all the other good stuff you’re doing at a % split of at least 70/30..... then all good.
150g organic almonds ( ground)
180g mix of coconut sugar, jaggary OR Organic fine unrefined sugar
2 large eggs
1 level tablespoon spelt flour
1 teaspoon almond extract/essence
Either half almonds to decorate the top or flaked almonds
(Having said that, I invariably do a double batch!!)
How I do it;
Heat oven to 160dc
Either use rice paper or well oil and flour your baking trays in advance.
Mix together the ground almonds and sugar.
Roughly combine the eggs - not beating too hard, but then add to the dry mixture and mix well.
Add the almond essence.
You should now have a creamy smooth consistency - a bit thicker than dropping consistency from a spoon.
Add the spelt flour and mix well.
Using a teaspoon, spoon the mixture on to the baking tray in rough circles of approximately 3cm by 3cm.
Top with the half almond or flaked and pop in the oven for 20 mins or so.
These will soften after a few hours/ day. Pop back in the oven to crisp up.
Great served with dairy free coconut ice cream or yoghurt and plenty of fresh fruit!