Almond macaroons

Ingredients

• 1 egg white
• 50g ground almonds
• 75g icing sugar
• 1 tsp rice flour
• flavour - traditionally, almond essence but no harm substituting with vanilla essence
• edible rice paper, aka rice wafer (bought mine form Cold Storage - 5 sheeets for $3.80 - use wisely!!)

Line baking tray with rice paper. Might be a good idea to line the trays with baking paper first before laying the rice paper over it.

Make sure hands are dry when handling rice paper!

Mix almonds, rice flour and icing sugar.

Whisk egg white till stiff peaks form.

Gently fold in almond/flour/sugar mixture and essence.

Divide and scoop out 12 portions onto the prepared tray.

Bake till brownish bout 10 mins). It will be crispy on the outside and a lil wet inside.

Mother knows best:

To successfully whip egg whites

(1) the white s must not be contaminated by even the tiniest bit of yolk

(2) all utensils must be clean and free from grease