Apricot and Almond Macaroons

Name: Apricot and Almond Macaroons
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 10
Ingredients: 125g ground almonds; 150g caster sugar; 2 medium egg whites; ½ teaspoon vanilla extract; 2-3 tablespoons Thursday Cottage Reduced Sugar Apricot Jam; 1 tablespoon flaked almonds; Large baking sheet lined with silicone paper or baking parchment

Thursday Cottage

Servings

10

Prep Time

20 minutes

Cook Time

15 minutes

A delicious and gluten-free treat. The sweet and tangy apricot jam perfectly complements the nutty almond flavour. Enjoy with a cup of tea or coffee.

Ingredients

125g ground almonds
150g caster sugar
2 medium egg whites
½ teaspoon vanilla extract
2-3 tablespoons Thursday Cottage Reduced Sugar Apricot Jam
1 tablespoon flaked almonds

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Large baking sheet lined with silicone paper or baking parchment

Directions

Preheat oven: Preheat oven to 180°C/160°C fan or Gas mark 4.
Combine dry ingredients: In a bowl, combine ground almonds and caster sugar.
Whisk egg whites: In a separate bowl, whisk egg whites lightly.
Make batter: Gradually add egg whites to the dry ingredients, along with vanilla extract. Mix until a stiff dough forms.
Shape macaroons: Divide dough into 10 walnut-sized pieces. Place on a prepared baking sheet, leaving space for spreading. Make a hollow indentation in the centre of each piece.
Fill with jam: Spoon a generous half teaspoonful of apricot jam into each indentation.
Bake: Bake for 15 minutes, or until just firm.
Cool: Let cool on the baking sheet for 10-15 minutes before removing with a palette knife.
Store: Store in an airtight tin.