Almond Macaroons

Almond Macaroons

Biskuttini tal-Lewż

These small sweets made of pure ground almonds were one of the musts during christening parties.  Nowadays they are also served after a meal with coffee.  The ideal macaroon should be crisp on the outside and chewy on the inside and full of delicious almond flavour and a hint of lemon!


225g ground almonds

200g caster sugar

2 Egg whites

grated rind of 1 lemon

vanilla essence

flaked almonds or candied cherries cut in halves

some rice paper 


  1. Line a baking tray with rice paper.
  2. Pre-heat the oven 1500C, Gas Mark 2.
  3. In a bowl, mix the ground almonds together with the sugar.
  4. Stir in the unbeaten egg whites, a few drops of almond and vanilla essence, and lemon rind.  Continue stirring until very thoroughly mixed.
  5. Place the mixture in a piping bag fitted with a plain nozzle and pipe out rounds of the mixture on the rice paper, allowing room between each one for the biscuits to expand during cooking.
  6. Then top each one either with a flaked almond or else half a candied cherry.
  7. Now bake the biscuits for about 25-30 minutes or until they are tinged a light golden brown.
  8. Leave them to cool then strip off the rice paper surrounding each biscuit, or else remove them from the paper.
  9. Store them in an airtight tin as soon as they have cooled if you like to eat them crisp or, if you prefer them a bit chewy, leave them overnight before storing in the tin.