Almond and Ginger Macaroons

Annie’s Almond and Ginger Macaroons

Made about 30

Crisp outside with a chewy centre.

300g ground almonds

700g marzipan, broken up roughly

1 ½  egg whites (or maybe 2 medium)

2 tsp vanilla extract

1 tsp baking powder

4 globes crystallized ginger, finely chopped

icing sugar for dusting

Place the almonds and marzipan in a food processor and mix together. (or knead in by hand) Add the egg white, vanilla and baking powder and mix again.

Knead in the chopped ginger by hand.

Scoop equal size spoonfuls of the mixture onto lined baking sheets, leaving space to expand.

Sift icing sugar on top and place in a preheated oven 150C/300F/gas mark 2 and cook for 15-20 minutes or until evenly golden but still a little soft in the centre.