Stem Ginger Macaroons

Courtesy of the Guardian, some more Christmas treats. These cookies are for true ginger lovers and are a great gluten free treat to have at Christmas.

Stem ginger macaroon ingredients

  • 200g ground almonds
  • 100g caster sugar
  • 2 medium egg whites
  • 150g chopped stem or glacé ginger, minus the syrup
  • Flaked almonds
  • Icing sugar

Mix the ground almonds, sugar, egg whites and ginger until evenly combined. Roll into balls the size of a smallish unshelled walnut (about 30g), then press on to a mound of flaked almonds so a layer sticks to the outside. This is slightly tricky, but roll them firmly and slowly, and you should manage it. Place the macaroons on a tray lined with nonstick paper, then heat the oven to 170C (150C fan-assisted)/335F/gas mark 3 and bake for 25-30 minutes, until golden brown, turning the tray halfway through the bake time to make sure the heat gets to the macaroons evenly. Remove from the oven, sieve icing sugar over the top while they’re still hot and leave to cool.

This entry was posted in Baking, Biscuits and cookies, Christmas. Bookmark the permalink.

One Response to Stem Ginger Macaroons

  1. Xanthe Fletcher says:

    Great recipe! I could eat a hundred of these!!! One thing though, you forgot to mention to moisten hands slightly when making the balls so that it just doesn’t just all stick to your hands! (A trick I learnt from making Chocolate maccaroons.) The fear of making the misture any wetter held me for a while, I had already had to add more ground almonds as my egg whites must have been particularly large, but it was worth the chance!

    Yum! Thank you for bringing these in to my life!

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