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You are here: Croan Cottage Blog » Recipes » Blog article: Macarooni


These little almond biscuits are a variation on Italian style macaroons.


  • 2 large egg whites
  • Pinch of salt
  • 200g caster sugar
  • Zest of 1 lemon
  • half tsp almond vanilla extract
  • 1 tsp almond essence
  • 300g ready-ground almonds
  • Icing sugar for dusting


  1. Whisk the egg whites and salt until they are stiff and dry.
  2. Gradually whisk in the sugar until you reach a marshmallowy consistency.
  3. Add the lemon zest, vanilla extract and almond essence, along with the ground almonds and mix to a paste.
  4. Shape into about 30 small diamonds.
  5. Lay on two baking sheets lined with grease proof and leave to dry overnight.
  6. Heat the oven to 140C and cook for 30 minutes. When cool, dust with icing sugar and serve.

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