Trattoria dai Mugnai
Ingredients and quantities

Quantities for 30 almond macaroons:

  •  400g peeled almonds
  • 300g sugar
  • 3 egg whites

Almond macaroons with Pignoletto raisin wine

Type of recipe: Desserts


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Preparation method:

Grind the almonds until not too fine and place in a large bowl. Add the sugar and mix well. Whisk the egg whites into firm peaks and fold in. Divide the mixture into 30 discs, place them on a baking tin lined with baking paper and cook in an oven heated to 120°C for 20 minutes. They should be golden brown when ready. Serve with Pignoletto raisin wine.



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