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Bitterkoekjes (Macaroons)

Treat yourself to some delicious, home made, Dutch biscuits!

200 g of sweet almonds
100 g of bitter almonds
Butter or margarine
600 g of sugar
2 eggs

Preheat your oven to 190 C. Then, remove the peel from the almonds by placing them in a pan of water and bringing to the boil. As soon as the water starts to boil, remove the pan from the heat and drain and rinse almonds with cold water. Now you can easily remove the peel. Next crack open the eggs and separate the whites from the yolks. Place the egg whites, along with the almonds and sugar into a mixing bowl and mix thoroughly with a mixer until a dough forms. Put the dough into a piping bag and squirt small amounts onto a baking tray pre-greased with butter or margarine. If you don’t have a piping bag you can always form the dough balls using a tablespoon. Pop the baking tray into the oven and bake the macaroons for about 20 minutes, or until golden brown.

3 comments on “Bitterkoekjes (Macaroons)

  1. The Baking Historian

    Ok, made them. The first batch was faaaarrrr too overbaked so I turned down the oven to 160 C and baked for 20 minutes. They were beautiful little golden clouds of almondy goodness! I’m still very curious about the taste if they’re made with bitter almonds though…

  2. The Baking Historian

    I’m making these today for my dad’s birthday. He’s been asking for bitterkoekjes for months now! Unfortunately we don’t have bitter almonds in South Africa (or just not where I live), so I’m using 300g of ground almonds instead. Here’s to hoping that they come out like he remembers them! (and if they flop there’s always bitterkoekjespudding 😀 )

  3. Christina Lomayesva.

    This won’t work with the whole almonds. Omitted in the recipe was how to grind them !

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