Ingredients

• 6 oz ground almonds
• 8 oz caster sugar
• 4 oz semolina
• 2 egg whites
• a few drops vanilla essence
• a few drops almond essence
•   rice paper
• a few blanched almonds, halved

Method

1. Beat ground almonds, caster sugar, semolina and egg whites together for 10 minutes.
2. Add essences and blend well into mixture.
3. Place a sheet of rice paper on the baking sheet then make neat rounds of macaroon mixture on it, using a dessertspoon.
4. Top each round with a halved almond.
5. Bake in a moderate oven (375 deg. F.—Mark 4) for about 20 minutes until pale brown.
6. Trim off rice paper and cool on a wire rack.

Notes