Almond macaroons & jam thumbprint cookies recipe
 Cute little cookies, perfect along side a coffee or tea. 3 medium free range egg whites250g/9oz ground almonds250g/9oz caster sugarpinch of saltflaked almonds, to decorate 3 medium free range egg whites 250g/9oz ground almonds 250g/9oz caster sugar pinch of salt flaked almonds, to decorate 1 lemon, zest only 3 tsp icing sugarjam 1 lemon, zest only 3 tsp icing sugar jam Method To make the almond macaroons, preheat your oven to 200C/180C Fan/Gas 6.Whisk the egg whites in the bowl of a freestanding mixer until foamy and soft peaks form when the whisk is removed.In a separate bowl, mix together the ground almonds, caster sugar and pinch of salt.Gently fold the dry ingredients into the egg whites until you have a thick almond paste.If making the jam thumbprint cookies, split the dough in two and set one half aside. Wet your hands and roll the half dough you are using into balls, flatten them slightly, top them with a flaked almond and place them on the baking tray. Bake in the oven for 15–18 minutes until lightly golden brown. Once baked, leave to cool on a wire rack.To make the jam thumbprint cookies, add the lemon zest and icing sugar to the remaining half of the dough.Wet your hands and roll into balls (slightly larger than the almond macaroons), flatten them slightly and place them on the baking tray.Using a spoon that’s been run under hot water, gently press the center of each cookie to create a small dip.Bake in your oven for 12 minutes.Remove from the oven, gently press down the center of each cookie again, and top with half teaspoon of jam (do not overfill).Return to the oven for a further 6–8 minutes until golden brown around the edges.Once baked, leave to cool on a wire rack. To make the almond macaroons, preheat your oven to 200C/180C Fan/Gas 6. To make the almond macaroons, preheat your oven to 200C/180C Fan/Gas 6. Whisk the egg whites in the bowl of a freestanding mixer until foamy and soft peaks form when the whisk is removed. Whisk the egg whites in the bowl of a freestanding mixer until foamy and soft peaks form when the whisk is removed. In a separate bowl, mix together the ground almonds, caster sugar and pinch of salt. In a separate bowl, mix together the ground almonds, caster sugar and pinch of salt. Gently fold the dry ingredients into the egg whites until you have a thick almond paste. Gently fold the dry ingredients into the egg whites until you have a thick almond paste. If making the jam thumbprint cookies, split the dough in two and set one half aside. If making the jam thumbprint cookies, split the dough in two and set one half aside. Wet your hands and roll the half dough you are using into balls, flatten them slightly, top them with a flaked almond and place them on the baking tray. Wet your hands and roll the half dough you are using into balls, flatten them slightly, top them with a flaked almond and place them on the baking tray. Bake in the oven for 15–18 minutes until lightly golden brown. Once baked, leave to cool on a wire rack. Bake in the oven for 15–18 minutes until lightly golden brown. Once baked, leave to cool on a wire rack. To make the jam thumbprint cookies, add the lemon zest and icing sugar to the remaining half of the dough. To make the jam thumbprint cookies, add the lemon zest and icing sugar to the remaining half of the dough. Wet your hands and roll into balls (slightly larger than the almond macaroons), flatten them slightly and place them on the baking tray. Wet your hands and roll into balls (slightly larger than the almond macaroons), flatten them slightly and place them on the baking tray. Using a spoon that’s been run under hot water, gently press the center of each cookie to create a small dip. Using a spoon that’s been run under hot water, gently press the center of each cookie to create a small dip. Bake in your oven for 12 minutes. Bake in your oven for 12 minutes. Remove from the oven, gently press down the center of each cookie again, and top with half teaspoon of jam (do not overfill). Remove from the oven, gently press down the center of each cookie again, and top with half teaspoon of jam (do not overfill). Return to the oven for a further 6–8 minutes until golden brown around the edges. Return to the oven for a further 6–8 minutes until golden brown around the edges. Once baked, leave to cool on a wire rack. Once baked, leave to cool on a wire rack.