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1 |
Preheat the
oven to 350°F. |
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2 |
Put the egg white in a large, grease-free bowl.
Whisk the egg white until stiff and standing in peaks, but
not dry and crumbly.
Whisk in the brown sugar.
Sprinkle the ground almonds and ginger over the whisked
egg white.
Gently fold them together. |
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3 |
Using two teaspoons, place spoonfuls of the mixture on
baking trays.
Leave plenty of space between each.
Bake for about 20 minutes, until pale golden brown and
just turning crisp. |
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4 |
Leave to cool slightly on the baking trays.
Transferring to a wire rack to cool completely. |
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Variation:
You can use hazelnuts or walnuts instead of the almonds.
Ground cinnamon or mixed (apple pie) spice can be used
instead of the ginger.
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