Ingredients:
5 egg whites
2 cups icing sugar
1 cup sweet almonds, blanched and toasted
1 cup bitter almonds, blanched and toasted
1/2 cup caster sugar
1 tsp. vanilla

Preparation:

1. Put the almonds, icing sugar and flour in a pestle and mortar or food processor and grind to a fine powder.
2. Whisk the egg whites. Add caster sugar and beat until you have a stiff shiny mixture. Fold in the almonds.
3. Put the dough into a pastry bag with a small round nozzle. Line baking sheets with aluminum foil. Force the dough through the nozzle into 1 1/2-inch rounds. Sprinkle each macaroon with about 1/4 teaspoon confectioners’ sugar.
4. Let stand at room temperature for 4 hours to dry out. Bake in a preheated slow oven (150 C, 300 F) for about 30 minutes, or until macaroons just turn golden.

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