A rather old fashioned recipe but great for baking ahead for the holidays and did I mention gluten free and dairy free!
220g ground almonds
350g caster sugar
4 egg whites
1 teaspoon vanilla extract
a little Demerara or raw sugar
Preheat the oven to 170 degrees Centigrade.
Line two baking sheets with baking parchment.
Weigh the almonds and sugar into one bowl.
In the other, whisk the egg whites to stiff peaks, add a tablespoon of sugar, from the other bowl, and whisk until glossy.
In batches, fold the dry ingredients and vanilla extract into the egg whites.
Using a couple of teaspoons, spoon small scoops of macaroon onto the baking sheets, spaced well apart.
Bake in the oven for 15-18 minutes.
Allow to cool a little on the baking sheet before moving to a rack to cool completely!