150 g Ground almonds
225 g castor sugar
3 small egg whites beaten
1/2 teaspoon almond extract

Also good with coconut

Pre heat oven to 170C or 150C fan forced
Combine ground almonds and castor sugar in a mixing bowl
Add beaten egg whites, a little at a time, beating as you go
until mixture is smooth and stiff. Beat in almond extract
Spoon mixture into lined small muffin tin.
Double the recipe for medium muffin tin

Optional: lightly sprinkle each macaroon with sugar
and top each with an almond or almond flakes
Bake for 15 minutes or until firm and pale.
Remove and allow to cool on a tray for about 5 minutes before
transferring to a wire rack to cool completely.
Store in air tight container.