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56 Makes 30 biscuits (2 glass trays) | Preparation time: 35 minutes Ingredients Preparation 300 g whole almonds, shelled, blanched 600 g caster sugar A pinch of salt 4 medium eggs | just the white Accessories: Glass tray Baking paper Piping bag with plain nozzle Blitz the almonds in batches in a food processor, adding approximately one third of the sugar. Mix together the almonds, the remaining sugar, the salt and enough egg white to create a paste. Line the glass tray with baking paper. Using a piping bag, pipe little balls of the mixture onto the glass tray. Start the Automatic programme or pre-heat the oven according to 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 inside 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. Almond macaroons Settings Automatic programme Cookies/Muffins | Almond macaroons Programme duration: approx. 17 minutes Manual Cooking stage 1 Oven functions: Fan Plus Temperature: 200 °C Booster: On Pre-heat: On Crisp function: Off Cooking stage 2 Temperature: 190 °C Duration: 12 minutes Shelf level: 2 Cooking stage 3 Temperature: 180 °C Duration: 1–7 minutes