Lemon Amaretti
Italian sweets are those perfect balance of flavour and sugar, and if you’re like me and can’t handle sickly sweet things, these are for you. These have the perfect sweetness, are chewy on the outside but soft on the inside, and the lemon is perfect. Store them in an airtight container for a couple of weeks (if you don’t eat them all within a few days that is, but they do get softer over time and lose their chewiness).
Lemon Amaretti
INGREDIENTS
2 cups almond meal
1/2 cup caster sugar
1 tablespoon lemon zest (about 1 lemon)
2 tablespoons lemon juice (about 1 lemon)
1/4 teaspoon bicarb soda
Pinch sea salt
2 egg whites
Dash of vinegar
Icing sugar to dust
DIRECTIONS
Preheat the oven to 160°C. Line 2 trays with baking paper.
Place the almond meal, sugar, lemon zest and juice, bicarb soda and salt in a bowl and mix well.
In a clean bowl, beat the egg whites and dash of vinegar for 5 minutes, or until stiff peaks form.
Gently fold the almond meal mix into the egg whites until it comes together as a thick dough.
Roll one tablespoon of the dough into a ball (smaller than a golf ball) and place on a tray, making sure to keep 2 inches between each ball (they will spread). Dust generously with icing sugar and place straight into the oven for 20 minutes, or until golden. Allow to cool before eating. Makes around 20.
