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DESSERTS

Ricciarelli
Tuscany
Preparation - Medium
25 Macaroons

INGREDIENTS:

• 1 1/3 cups almonds, peeled and toasted
• 3/4 cup granulated (caster) sugar
• 1 1/3 cups confectioner's sugar
• pinch of vanilla powder
• 2 egg whites, beaten
• 25 rounds, rice paper

METHOD:

1. Pound or grind the almonds to a powder
2. Add the granulated sugar, and half the confectioner's sugar
3. Add the vanilla, and fold in the egg whites, a little at a time, until you have a smooth but not too runny mixture.
4. Put a little of the mixture on each round of rice paper.
5. Shape into diamonds and sprinkle with remaining sugar.
6. Leave overnight.
7. Bake in a slow oven (325 degrees F) for about 20 minutes, eonugh to dry the macaroons to your taste - remove them before they brown. Let cool and dust with sifted sugar.

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