300 grams almonds, skins removed (10 1/2 ounces)
5 bitter almonds, skins removed
3 egg whites
1 tablespoon flour (all purpose)
360 grams icing sugar (12 1/3 ounces powdered sugar)
Grind 300 grams almonds to a paste in a food processor.
Place paste in mixing bowl, add flour and icing sugar. Mix thoroughly.
Beat egg whites separately until peaks form. Add to paste mixture and stir through.
Knead mixture for approximately 2 minutes.
Place walnut size amounts of mixture on a lined baking tray. With wet fingertips, lightly press the tops of macaroons.
If desired, whole almonds can be placed in the centre of each macaroon.
Bake in a moderate oven for 15-20 minutes or until macaroons are lightly browned.
Allow to cool and store in an airtight container.