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To get started pre-heat the oven to 150°C, gas mark 2, 300°F.
Flour a baking sheet using all the flour. Chop the almonds finely yourself or in a food processor until they are pulverised. Whisk the chilled egg whites until stiff; fold in the sugar, the vanilla essence and the almonds.
Using two dessert spoons scoop up lumps of the mixture and push them on to the floured baking sheet, well spaced apart.
Bake the cakes in the oven for about 25 minutes or until golden-brown and crisp then transfer to a wire rack to cool before serving
2tbsp plain white flour for dusting
7oz blanched almonds 200g
2 egg whites, chilled
7oz granulated sugar 200g
11/2tsp vanilla essence