|Egg white||1 , beaten until stiff|
|Ground almonds||50 Gram (1/3 Cup)|
|Ground rice||1 Tablespoon|
|Almond extract||2 Drop|
|Split blanched almonds||1⁄4 Cup (4 tbs)|
Preheat the oven to 325°F (170°C).
Using a metal spoon, gently blend all the ingredients except the split almonds together in a mixing bowl.
Line a baking sheet with parchment paper or rice paper and drop teaspoonfuls of the mixture, spaced well apart, on the sheet.
Put 1 split almond on top of each spoonful.
Place in the oven and bake for about 20 minutes or until the macaroons are pale gold and firm on top.
Cool on a wire rack before serving.