Almond-Lemon Macaroons (Almendrados)

Ingredients

• 225g almond meal
• 125g white sugar
• 2 egg whites
• Finely grated zest of 1 lemon
• 1/2 tsp vanilla essence
• 24 blanched almonds for decoration

Directions

1. Preheat oven to 160°C. Line a large baking sheet with baking parchment. Put the ground almonds, sugar, lemon zest and vanilla in a large mixing bowl and mix to combine.
2. In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well – it will form a slightly sticky mixture but should hold its shape.
3. Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms – it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press half a blanched almond into each one.
4. Bake for 15-18 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.