Macaroons

I've been searching for a recipe that I could use up the leftover egg white whenever I make cinema floor cookies and this is it. There is no flour in it and for those with issue with gluten their nice sweet treats. I've used lemon zest to flavour these but you could use almond essence instead.  Regarding Ground Nuts this is not limited to almonds; you can toast and skin all sorts of nuts before pulsing them in a blender for this recipe or buy them in the shop

1 egg white
100g Ground Nuts (or dessicated coconut)
100g Caster Sugar
Flavouring (see note above)

(Makes 8)

Method

1. Preheat the oven to 170c
2. Lightly beat an egg white
3. Mix in the remainder of the ingredients in a bowl.
4. Form little ping pong ball sized balls in your hands the mixture should be firm but sticky and place them on a baking tray and flatten a little with a fork
5. Bake for 10 mins until pale golden, then cool on a wire rack

Alternate method

1. Preheat oven to 170c.
2. Prepare a baking sheet with oiled baking parchment
3. Using a stand mixer whisk the egg white to soft peaks add a little sugar and mix briefly but thoroughly.  Add the remainder of the sugar. Mix properly but do not over whisk!
4. Fold in ground nuts
5. Half fill piping bag (I use one without the nozzle) and make 4-5cm diameter circles on the baking sheet
6. Bake for 10mins until pale golden, then cool on a wire rack