Dairy Free Macaroons

You don't normally associate the words "low in sugar" and "free from eggs and dairy" with sugary macaroons.  However, these light, crispy biscuits contain no egg white or fat and the quantity of sugar is less than half what you would normally expect to find in a macaroon. They are also incredibly quick and easy to make and look so dainty!

If you can, look out for natural almond extract rather than almond essence which may contain artificial flavours.

The first time I made them, the biscuits stuck like glue to the greased baking tray when baked and I ended up with a pile of crumbs. Maybe it's because there is no fat in the recipe.  To make life easier,  I now line the tray with a teflon non-stick baking liner and they slip off every time!

Ingredients                                        Makes 12 biscuits

50g ground almonds

50g semolina

50g golden castor sugar

1 tsp baking powder

1/2 tsp natural almond extract

5 tbsp cold water

12 flaked almonds

Preheat the oven to 160C/140C fan/Gas Mark 3.

Line a large baking tray with non-stick baking liner.

In a bowl, mix the ground almonds with the semolina, golden castor sugar and baking powder.

Measure the water into a small jug or cup and add the almond extract.  Pour into the dry ingredients and stir well.

Place teaspoonfuls of the mixture on to the prepared baking tray, spacing them well apart.   Flatten each spoonful into a circular shape, using a fork.

Place a flaked almond in the centre of each one.

Bake in the oven for about 25 minutes until golden brown.

Transfer to a cooling rack, then store in an airtight container.

The macaroons are lovely served with poached pears or plums for a simple dessert.

Almond Tuiles

These little almond biscuits are as light as a feather and are the perfect accompaniment to a simple fruit dessert such as poached pears or plums, raspberry or blackcurrant coulis and icecream or a compote of summer fruits.   They look fabulous and are really fun to make and very quick too.

 

Ingredients         Makes 18

70g Pure sunflower dairy free margarine
50g golden castor sugar
45g plain flour
45g flaked almonds




Method

Preheat the oven to 180C/160C fan/Gas Mark 4.

Place the margarine and sugar in a bowl and blend together with a hand-whisk or a wooden spoon until light and creamy.

Using a knife or spatula, fold in the sifted flour and flaked almonds until well blended.

With a teaspoon, place small blobs of the mixture, spacing them well apart, on two greased baking trays.  I usually put 9 blobs on each tray.

Then carefully flatten the mixture with a fork to make a rough circle shape.

Bake in the oven for about 9 -10 minutes until the biscuits have turned a pale golden colour in the middle and brown at the edges.

As soon as they come out of the oven,  take a palette knife and carefully run it underneath the biscuit and lift onto a rolling pin.   Gently press the biscuit into a curved shape taking care as the biscuits are very brittle!

Leave for a few moments to harden then transfer to a cooling rack.

Stored in an airtight tin, they will keep crisp and fresh for a few days  (if they last that long!)