I’ve recently been experimenting with making my own ice cream, which uses loads of egg yolks. So what to do with all the whites? ……..Amaretti thats what!

Here is a great recipe that produces crunchy and chewy soft amaretti biscuits. Those of you who attended that last supper club will have tasted them, as I served them as one of the petite fours.

 

 

1 Tbsp Plain flour

1 Tbsp cornflour

1 Tsp ground cinnamon

145g caster sugar

1Tsp finely grated lemon zest

100g gound almonds

2egg whites

30g icing sugar

- line two baking trays with baking paper

-sift the flours, cinnamon and half the caster sugar into a lg bowl. Add the lemon zest and ground almonds

- Whisk the egg whites until soft peaks form. Gradually add the remaining caster sugar to the egg whites, beating constantly until the mixture is thick and glossy and all the sugar is dissolved.

- carefully fold into the dry ingredients

- using two teaspoons scoop and form small round balls and place on the baking tray – allowing room for spreading when baking.

- set aside, uncovered for 1hr.

-preheat oven 180C (Gas4)

-sift the icing sugar liberally over the biscuits. Bake for 10-12 mins, or until crizp and lightly browned.

-leave to cool. served dusted with extra icing sugar. even better with a expresso!