from one generation to the next
My friend Paula has followed a gluten free diet for many years.
A fearlessly experimental cook, Paula is continually trying this and tweaking that to improve and refine what she prepares. She generously shares ideas, references, recipes, ingredients and her end products, so spending 3 quality months on the road with Paula gave me the opportunity to watch, listen and learn so I could expand my own gluten free repertoire, and improve my end results.
She baked scones, cakes and cookies, puddings and pasta dishes. Together one night we even used the camp oven to cook pizza. It was all gluten free, it was all delicious, and some was so good, it was comparable to food made with wheat.
Paula baked a batch of Amaretti in her caravan oven almost every week we were away, beating the egg whites by hand with a balloon whisk. They were delicious, much better than any commercial product I have ever tasted so I thought (with her permission) I would share her recipe here.
I prefer the flavour of almond meal made with unblanched almonds, so I process whole raw nuts to a fine meal in my reliable workhorse, an old Magimix processor.
Preheat the oven to 160C. Line two oven trays with baking paper.
Whisk the egg white to soft peaks. Gradually add the castor sugar a tablespoon at a time. Continue beating into a stiff meringue.
Add the essences and incorporate thoroughly.
Using a metal spoon stir in the almond meal one cupful at a time.
Drop dessert spoonfuls of the mixture onto the lined baking trays, allowing a little room to spread.
Bake for 20-30 minutes or until golden. Allow to rest for 5 minutes then transfer to a wire rack to cool. Store in an airtight container.
Makes approximately 60
Resist if you can!!