Chestnut flour can be a difficult ingredient in bread and cakes, refusing to allow them to rise in quite the way the cook would like. In this recipe, however, it behaves better than the ground almond it replaces, making perfectly formed macaroons every time.
Prep 10mins Cook 25mins Servs 8
Preheat the oven to 170°C/Gas Mark 3. Line a large baking sheet with rice paper (which is usually made from potatoes, by the way).
Mix the chestnut flour, rice flour and sugar together in a bowl. Beat the egg white lightly (don't worry if it is not perfectly frothy) and stir into the mixture.
Drop heaped dessert spoonfuls of the mixture on to the prepared baking sheet, spacing them well apart.
Sprinkle the chopped hazelnuts on top. Bake in the oven for 20-25 minutes until golden brown.
Leave the chestnut macaroons on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool.
- 100g chestnut flour
- 20g rice flour
- 200g caster sugar
- 2 large egg whites
- 25g shelled hazelnuts, coarsely chopped
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