Almond macaroons & jam thumbprint cookies
- Prepare
- 30 mins to 1 hour
- Cook
- 30 mins to 1 hour
- Serve
- Makes 25–30
- Dietary
- Pregnancy-friendly
Cute little cookies, perfect along side a coffee or tea.
Ingredients
For the almond macaroon dough
- 3 medium free range egg whites
- 250g/9oz ground almonds
- 250g/9oz caster sugar
- pinch of salt
- flaked almonds, to decorate
For the jam thumbprint cookies
- 1 lemon, zest only
- 3 tsp icing sugar
- jam
Method
To make the almond macaroons, preheat your oven to 200C/180C Fan/Gas 6.
Whisk the egg whites in the bowl of a freestanding mixer until foamy and soft peaks form when the whisk is removed.
In a separate bowl, mix together the ground almonds, caster sugar and pinch of salt.
Gently fold the dry ingredients into the egg whites until you have a thick almond paste.
If making the jam thumbprint cookies, split the dough in two and set one half aside.
Wet your hands and roll the half dough you are using into balls, flatten them slightly, top them with a flaked almond and place them on the baking tray.
Bake in the oven for 15–18 minutes until lightly golden brown. Once baked, leave to cool on a wire rack.
To make the jam thumbprint cookies, add the lemon zest and icing sugar to the remaining half of the dough.
Wet your hands and roll into balls (slightly larger than the almond macaroons), flatten them slightly and place them on the baking tray.
Using a spoon that’s been run under hot water, gently press the center of each cookie to create a small dip.
Bake in your oven for 12 minutes.
Remove from the oven, gently press down the center of each cookie again, and top with half teaspoon of jam (do not overfill).
Return to the oven for a further 6–8 minutes until golden brown around the edges.
Once baked, leave to cool on a wire rack.
