Almond Macaroons

Preheat the oven to 130°C fan (or 150°C conventional heat) and line a baking sheet with parchment paper.

Whisk the egg whites with the sugar until stiff peaks form and the mixture is stable and glossy.

Gently fold in the finely ground almonds, about 5 drops of almond extract and a splash of Amaretto liqueur into the egg white mixture.

Use a teaspoon to place small heaps onto the parchment, leaving some space between them.

Bake in the preheated oven for about 20–25 minutes, until the macaroons remain light on top and gain a slight color underneath.

Remove the macaroons from the oven, let them cool briefly on the sheet, then carefully lift them off the parchment.