Niki Louca from My Greek Kitchen shares her favourite recipe for Amaretti (a bitter-sweet flavored macaroon) with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!
Ingredients:
- 4 egg whites at room temperature
- ½ tsp salt
- ½ to ¾ tsp of almond extract *
- 1 tsp vanilla extract
- 1 1/3 cups sugar
- 4 cups almond meal/flour
- Icing sugar (for coating)
*different brands of almond extract have different strengths. You may need to increase yours if the aroma is too weak for you.
Method:
- Preheat your oven to 160C fan force. Line a baking tray with baking paper. Set aside.
- With a hand held mixer, beat the egg whites and salt till soft peaks form. Add the almond and vanilla extracts – mix, add the sugar and mix till well combined. Lastly add the almond meal and stir till a soft dough forms.
- In a separate plate put some icing sugar. Using a measuring spoon (tablespoon size), take the dough and shape into small balls and place them in the icing sugar. Roll them till evenly coated and place on your baking tray. Repeat till all dough is used. Makes approximately 18-20 biscuits. Using the base of a flat bottom glass, gently flatten each biscuit a little. Bake for approx. 25-27 minutes.
- Let them cool completely in your tray and store away in an airtight container.
- Can freeze dough in pre portions, without rolling them in the icing sugar. When ready to bake, roll them in the icing sugar and bake frozen.
Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.
 with The Greek Herald.){kind=link}