Raspberry & Almond Mini Macaroons

This recipe is being donated to the Save the Children & the Hidden Hunger campaign, Name the Day Challenge details here, via Ruth Clemens (The Pink Whisk).

An incredibly worthwhile cause, I am thrilled to do something to help.

I decided that I wanted to make something along the lines of the old teatime favourite macaroons. Remember those almondy treats on rice paper?

Well add some jam & flaked almonds and make the size a little smaller and you get these!

They are a huge hit at my house now, so much so my daughter Frey has made them twice! I hope you like them too.

Raspberry & Almond Mini Macaroons

Ingredients

Rice paper

50g caster sugar

60g ground almonds

10g plain flour

1 egg white

½ tsp vanilla or almond extract

50g raspberry jam

small amount of flaked almonds slightly crushed to decorate with

Preheat the oven to 170 C (fan 150 C)

Line a baking sheet with rice paper. I used 2 sheets measuring 14 x 18 cm.

Mix together the sugar, ground almonds & flour.

In a small bowl lightly beat together the egg white, vanilla or almond extract & 25g of the jam.

Stir the wet into the dry and mix well.

Drop teaspoonfuls of the mix onto the rice paper. Press down slightly into the centre of each to make a dent and add a little of the remaining jam and then sprinkle with crushed almonds.

Bake for about 15 minutes until golden brown. When they cool, tear away the rice paper leaving just the bottoms covered.

Makes about 15 small macaroons. Cute treat or as petit fours with coffee.

They keep for a few days in a tin if you have any left.

Enjoy ♥

Flavour variations

I’ve tried out a couple of different fillings, just a straight replacement for the jam, both work really well. Nutella and Lemon curd, with the lemon ones I used some chopped pistachio nuts on the top.