Monday, 21 December 2009

Macaroon tarts

These were made every Christmas for my mother by my Aunt France, who of course gave me her name.

Rub 30z margarine into 30z self raising flour to make a pastry - roll out and cut into rounds and press down into a shallow bun tin.

Spoon some jam into each case (preferably red jam).

Whip 2 egg whites until stiff and then add almond essence, 3oz caster sugar, 2oz ground almonds and fold together.

Spoon in on top of the jam and bake in a hot oven for 20 minutes.

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