Amaretti are macarons that are traditional to Saronno, Italy. They are made of almond paste with sugar, egg white, sweet and bitter almonds and apricot kernels. This sweet has two different main versions: the amaretto di Saronno (crunchy and brittle) and di Sassello amaretto, sweet and similar to marzipan. The invention of this amaretto has received an amorous Renaissance treatment. In the early 18th century, a Milanese bishop or cardinal surprised the town of Saronno with a visit. A young couple, residents of the town, welcomed him and paid tribute with an original confection: on the spur of the moment, they had baked biscuits made of sugar, egg whites, and crushed apricot kernels. These so pleased the visiting bishop that he blessed the two with a happy and lifelong marriage, resulting in the preservation of the secret recipe over many generations.
2 egg whites
200g caster sugar
10 g vanilla sugar
8 drops of bitter almond oil
200 g ground almonds
1 pinch of salt
Icing sugar (sieved)
Beat the egg white, sugar, salt and vanilla sugar until stiff then stir in the bitter almond oil and ground almonds. Place the mixture in a large piping bag with round tube and pipe small mounds onto a prepared baking tray. Sprinkle with a dusting of icing sugar and leave to dry out a little for about 5 hours.
Place the Amaretti in a pre-heated oven 160° to 170 ° for 10 to 12 minutes until they are light golden brown.
Store the Amaretti in an airtight container.
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