250g (8oz) caster sugar
150g (5oz) ground almonds
1 tablespoon rice flour (I use semolina)
2 egg whites
rice paper (available in all good cook shops)
Mix the sugar, almonds and rice flour together and set aside.
Beat the egg whites lightly, then add the dry ingredients. Beat to a smooth, firm consistency.
Leave to stand for 5 minutes, then roll into small (walnut sized) balls and place slightly apart on a baking sheet lined with rice paper.
Flatten slightly and place a split almond or a glace cherry on each one.
Bake in a preheated moderate oven, 180 C (350 F), Gas Mark 4, for 20 minutes, checking after ten minutes. Turn the tray around if they are browning unevenly.
They should be golden brown but still moist. Cool on the baking tray.
Makes between 20-25 macaroons.