Prepare 15 minutes + chilling
Cook 20 minutes
Ingredients
2 medium egg whites (60 g)180 g ground almonds140 g caster sugar¼ tsp vanilla extract1 tsp amaretto or almond extract75 g icing sugar, sifted
Method
- Put the egg whites into a large bowl with a pinch of salt. Use an electric hand mixer to beat them to stiff peaks.
- In a separate bowl, add the almonds and
90 g of the caster sugar. Stir with a fork to mix well and break up any lumps. Add about ⅓ of the almond and sugar mixture to the egg whites and fold in gently with a spatula - Fold in the vanilla extract and liqueur or almond extract, then add the remaining almond and sugar mixture gradually, folding gently until fully combined. The dough should have a thick paste-like texture and be quite wet. Chill for 10 minutes. Meanwhile, line baking trays with parchment paper.
- Pour the remaining
50 g caster sugar onto a plate, and the icing sugar into a small bowl. Sit the plate on a set of scales. Dampen your hands then use 2 teaspoons to drop 25g dough onto the plate of sugar. Roll the mixture into a ball between wet palms. Roll lightly into the sugar so it is entirely coated. - Drop the ball into the bowl of icing sugar and swill the bowl in a circular motion. This will coat the ball and encourage it to form into a smooth sphere. Repeat, placing the balls onto the parchment-lined trays as you go. If you don't have 2 trays, leave the excess balls on a plate of icing sugar until you can bake a second batch.
- Space the balls out with gaps of at least 2cm, then bake in a preheated oven at 180°C, gas mark 4, for 20 minutes or until pale golden, risen and cracked. Remove from the tray immediately and leave to cool on a cooling rack.