Pies, Puddings and Pottages

Preheat the oven to 170C/325F/gas 3.

Place 2 sheets of rice paper on the baking sheets, making sure the smooth side is facing down.

Place the egg whites in the medium mixing bowl and whisk to stiff peaks.

Add the caster sugar, ground almonds, ground rice and orange flower water and fold in thoroughly until you have a stiff paste.

Divide the mixture into 10 equal lumps, using the weighing scales to ensure they are all the same size.

Wet your hands and mould each lump of mixture into a ball.

Keeping your hands wet flatten the balls between the palms of your hands to about 1cm thick.

Place the macaroons onto the rice paper lining the baking sheets leaving enough space between for any spreading.

Place a whole blanched almond in the centre of each macaroon.

Place in the oven and bake for 20-25 minutes until golden in colour.

Remove the macaroons and allow to cool for 10 minutes.

Transfer to the cooling rack tearing off any excess rice paper. Allow to cool to room temperature.