Macaroons from Mykonos

Preheat oven at 200° C.

If the almond kernel is not whitened,  soak it, clean it and leave it to dry, two days before we use it.

Then  grind it, but making sure that it doesn’t turn to mush, but it remains dry.

In a bowl add two eggs, of the other three eggs left only use the yolk, add the ground almond kernel, the sugar and a few drops of the undissolved rosewater.

Knead the mixture well until all the ingredients are smoothly united.

The dough must be tight (it rises with the eggs), shape them giving it the shape of a magnified almond.

Lay a baking sheet on your pan and place the magnified almond shaped dough on the pan but not too close so they wont stick together.

Bake for approximately a quarter to twenty minutes to give them a golden brown color.

Once ready remove from the oven and leave them to cool, this way when we are removing them they will not break.

Then dip them in rosewater, which has been dissolved in water, and sprinkle with caster sugar.

Place them on an elevated grill so that they could dry.

The next day we sprinkle with caster sugar again, without the rosewater and if you wish wrap them in diaphanous gelatin one by one to preserve them better.