Here is a great recipe for Trehalose Almond Macaroons
Preheat the oven to 180 Degrees C (350 Degrees F) or Gas mark 4. Line 2 or 3 baking trays with rice paper.
Put 3 egg whites in a clean, grease free bowl. Whisk until stiff but not dry. Gently fold in 9 oz of trehalose sugar, 6 Oz ground almonds and a few drops of almond essence.
Spoon the mixture into a piping bag with a 1cm nozzle. Pipe small rounds onto the baking sheets spacing well apart Top with halved almonds. If you don't have a piping bag or prefer a more rustic look then use a teaspoon to spoon mixture onto the paper. If the mixture is too dry just add a little water.
Bake for 20-30 minutes until lightly browned. Leave to cool on the baking sheets.
Remove the cool Macaroons and tear of the excess rice paper.
The nice thing about these macaroons is that they stay crunchy on the outside and soft and chewy on the inside and they don't raise your blood sugar levels the same way that normal macaroons would due to the trehalose.
