Wednesday, June 27, 2007

Amaretti Cookies

Egg whites - 2
Sugar - 1/3 + 1/3 cup less a couple of teaspoons
Almond extract - 2 teaspoons
Flour - 1 tablespoon
Cornstarch - 1 tablespoon
Ground almonds - 1 cup (90g)

- Preheat the oven to 160C, line a baking tray with parchment paper.
- Whip the egg whites to hard peaks slowly adding 1/3 cup of sugar.
- Sift the flour and cornstarch, add the other 1/3 cup of sugar and ground almonds, mix.
- Add almond extract to the whipped egg whites and fold it in.
- Add the dry ingredients to the egg whites and slowly fold them in with a rubber spatula. Do not overmix.
- Put the egg whites into a piping bag fitted with a round nozle.
- Pipe small rounds onto a baking tray.
- Bake for 15-20 minutes. Turn off the oven and let the cookies cool in the oven.

- I usually put a little bit less sugar, only a few teaspoons less.
- I whip the egg whites with a dash of cream of tartar.
- If you leave the cookies to cool in the oven, they'll be very crisp, but if you take the cookies out, then they'll be nice and chewy. I like them both ways!!!

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