Almond Macaroons

For the almond macaroons, beat the egg whites with salt until stiff, then add the granulated sugar by the spoonful.

Using a spatula, carefully fold the remaining ingredients into the beaten egg whites, pour the mixture into a piping bag fitted with a star nozzle, preheat the oven to 150 degrees.

Line the baking tray with paper, pipe small dots onto the paper, bake until the macaroons come away easily from the paper – this is about 15 minutes.

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