In the interwar years, the afternoon tea had dwindled down to ‘at homes’, with guests but it remained popular. More or less intricate cakes and sandwiches were served with freshly brewed tea.
This recipe is particularly easy to make. Some period recipes are quite tricky and don’t always work. This one is very forgiving and therefore it’s a good one for an inexperienced cook.
Macaroon is the English translation from the French word Macarone. They both have Almonds as their principal ingredient, You can also have coconut macaroons. But all are delicious!
2 egg whites
6 oz (150 g) ground almonds
6 oz (150 g) caster sugar
2 tbsp (30 ml) orange flower water
 Pre-heat the oven Gas 4 (180 C or 350 F).
 Whisk egg whites until light and fluffy, but not stiff.
 Add the rest of the ingredients and fold them in.
 Roll into small balls (If the mixture is too dry, add more flower water and, if too stiff, add more almonds).
 Place the balls, well spaced, on the rice paper laid on a baking tray.
 Bake for 20 minutes or until golden.
 Cool and then cut around each one to remove the extra rice paper.
 These keep well in an air-tight container.