Macaroons

Soak the almonds for at least 5 hours.

Set the oven temperature to 200°C.

Drain and chop the almonds in a blender. Add the muscovado sugar. Blend the mixture until smooth. Add the egg white and stir.

Pipe or spoon the mixture, about 2 cm in diameter, onto parchment-lined baking sheets leaving a little space in between.

Bake in the lower part of the oven for 4-6 minutes. Put onto a wire rack to cool.