Chewy almond macaroons

• ground almond↗225g g
• granulated sugar↗120g g
• egg whites2
• blanched almond↗20

  (optional)

• ground cinnamon↗1 tbsp tbsp
• powdered sugar↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Line a large baking tray with parchment paper. Place the ground almond and sugar in a large bowl and mix.

2. 2

   In a separate bowl, whisk the egg whites until frothy, then add them to the almond‑sugar mixture. Mix well – a slightly sticky dough will form that should hold its shape.

3. 3

   Lightly dampen your hands and shape a teaspoonful of the mixture into a ball between your palms – about 4 cm in diameter. Place it on the tray and gently flatten with wet fingers into a thick disc, leaving at least 3 cm between cookies. If desired, press a blanched almond into each cookie.

4. 4

   Bake for 18–20 minutes until the edges just begin to turn golden, then remove from the oven and let cool on a rack. You want a chewy, soft centre, and the darker they become, the firmer the middle will be.

5. 5

   To make brown balls, add the cinnamon to the almond and sugar before adding the egg whites. Shape them into balls and bake for 18–20 minutes – you want the centre to stay soft. While still warm, gently roll them in a bowl of powdered sugar. Let cool completely.