Siennese Macaroons

This year I am making Siennese Macaroons again. They are tiny delicious morsels of baked marzipan and absolutely irresistible. I found the recipe years ago while browsing through a book at Bristish Council and scribbled it on a scrap of paper. I had posted this recipe earlier in my post on Mangalorean Christmas Goodies. However, I felt that Siennese Macaroons deserve a post of their own and so here I am posting it again twelve years later. Siennese Macaroons are so droolworthy that I could eat the whole lot myself ( me and my sweet tooth). Since the whole family loves them, I have no option but to share (Tee- hee).

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My Previous Post On Siennese Macaroons

Mangalorean Christmas Goodies

The Recipe For Siennese Macaroons:

(Make the day before you want to eat them because you need to dry them out before baking).

The Ingredients For Siennese Macaroons:

1 large egg white

pinch salt

225 gms. powdered brown sugar

Finely grated zest of 1 lemon/lime/orange

1 tsp almond essence

250 gms almond meal

250 gms almond bits

Icing sugar for dusting

Method For Making Siennese Macaroons:

Absolutely Delicious

Line Tray With Baking Paper

Use Cutters

Arrange On Tray

Dry For 8 hours Minimum

Dry Overnight

After Baking

Should Be Slightly Cracked

Siennese Macaroons

Mix all ingredients in bowl. Add egg, little by little until like a soft, smooth dough. Roll out on board dusted with icing sugar to 1/2 inch thickness and cut out desired shapes using icing sugar if too sticky. Use up all the dough and place on lined trays sprinkled with icing sugar . Dry overnight or for 8 hours. Preheat oven to 140C and bake 20 minutes or till done. This can take more or less time depending on your oven. The macaroons should be pale and slightly cracked. Cool. Dust with icing sugar and hide away because once tasted, will be finished in one sitting.