2 medium (US large) egg whites
200g/7oz/1¾ cups caster (superfine) sugar
200g/7oz/1¾ cups ground almonds
½ tsp almond extract
30 blanched almonds
1 Preheat the oven to 180°C/350°F/Gas 4. Line two baking sheets with parchment paper.
2 Beat the egg whites in a clean, grease-free bowl until they form stiff peaks. Gradually beat in the sugar, a little at a time, until thick and glossy. Stir in the ground almonds and almond extract.
3 Spoon teaspoonfuls of the mixture on to the prepared baking sheets, spacing them well apart. Press an almond into the middle of each one. Bake in the oven for 12–15 minutes until just golden and firm to the touch.
4 Leave on the baking sheets for 10 minutes, then transfer the macaroons to a wire rack and set aside until cold.