[imageframe align=”none” link=”” linktarget=”0″ margin=”” padding=”” lightbox=”0″ lightbox_image=”” style=”none” style_direction=”both” style_color=”rgba(0,0,0,0.5)” border_style=”none” border_size=”” border_color=”” border_radius=”” animation_type=”0″ animation_direction=”down” animation_speed=”1″ hide_on_mobile=”0″ class=””] [/imageframe][heading title=”Ingredients” size=”3″ content_align=”left” title_margin=”” title_padding=”” separator_type=”none” separator_position=”top” separator_margin=”” line_style=”solid” line_width=”100%” line_height=”1px” line_color=”#CC0000″ icon=”” icon_size=”24px” icon_color=”#CC0000″ icon_boxed=”0″ icon_boxed_color=”#CC0000″ icon_boxed_padding=”10px” icon_border_style=”none” icon_border_size=”1px” icon_border_color=”#CC0000″ icon_border_radius=”50%” title_background=”” background_color=”” background_image=”” heading_font=”0″ heading_font_family=”” heading_color=”” heading_margin=”” heading_size=”” heading_lh=”” heading_weight=”400″ subheading_font=”0″ subheading_color=”” subheading_margin=”” subheading_size=”” class=””]

2 egg whites

125g almond meal

1 cup caster sugar

¼ cup sifted plain flour

Vanilla essence

Whole almonds for decoration
[/heading][heading title=”Method” size=”3″ content_align=”left” title_margin=”” title_padding=”” separator_type=”none” separator_position=”top” separator_margin=”” line_style=”solid” line_width=”100%” line_height=”1px” line_color=”#CC0000″ icon=”” icon_size=”24px” icon_color=”#CC0000″ icon_boxed=”0″ icon_boxed_color=”#CC0000″ icon_boxed_padding=”10px” icon_border_style=”none” icon_border_size=”1px” icon_border_color=”#CC0000″ icon_border_radius=”50%” title_background=”” background_color=”” background_image=”” heading_font=”0″ heading_font_family=”” heading_color=”” heading_margin=”” heading_size=”” heading_lh=”” heading_weight=”400″ subheading_font=”0″ subheading_color=”” subheading_margin=”” subheading_size=”” class=””]

  1. Heat oven to 180C
  2. Place all ingredients in the bowl of an electric mixer and beat together for 5 minutes.
  3. Allow mixture to rest for another 5 minutes.
  4. Place the mixture into a piping bag fitted with a wide nozzle.
  5. Pipe small mounds onto trays lined with baking paper and place an almond or cherry in the centre of each biscuit.
  6. Bake for 12-15 minutes or until lightly browned.
  7. Remove from oven and cool slightly before placing on racks.

 

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