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72 Almond macaroons Makes 30 | Preparation time: 35 minutes Ingredients 300 g whole almonds, shelled, blanched 600 g caster sugar A pinch of salt 4 medium eggs | just the white Accessories: 2 baking trays or universal trays Baking paper Piping bag with plain nozzle Preparation Blitz the almonds in a food processor in two batches with approximately one third of the sugar. Mix together the remaining sugar, a little salt and enough egg white to create a paste. Line the universal tray(s) or baking tray(s) with baking paper. Using a piping bag, pipe little balls of the mixture onto the tray. Start the Automatic programme or pre-heat the oven using the settings indicated for cooking stage 1. Moisten the back of a spoon and use it to spread out the macaroons. Automatic programme: Place the almond macaroons in the oven and bake until golden brown. Manual: Place the almond macaroons in the oven and bake using the settings indicated for cooking stages 2 and 3. Allow the macaroons to cool, then remove them from the baking paper. Settings Automatic programme Cookies/Muffins | Almond macaroons | 1 tray / 2 trays Programme duration: 15 minutes Manual 1 tray Cooking stage 1 Oven functions: Conventional Heat Temperature: 200 °C Booster: On Pre-heat: On Crisp function: Off Cooking stage 2 Temperature: 180 °C Duration: 11 minutes Shelf level: 2 [3] (2) Cooking stage 3 Oven functions: Fan Plus Temperature: 180 °C Booster: Off Pre-heat: Off Crisp function: Off Duration: 2–4 minutes Useful tip: The quantities for the ingredients are for 2 trays. For 1 tray, halve the quantities or bake the biscuits one after the other.