First, beat the 3 egg whites with a pinch of salt and a splash of lemon juice until very stiff. Then add the ground almonds and fold in. Sieve in the flour and cornstarch, also stir in. Finally add the sugar and mix well with the almond mixture. Now add the bitter almond oil and stir in.
Line two baking sheets with parchment paper and place piles of the mixture on them, which should be about the size of a walnut. Leave a little space between the macaroons - it`s very easy to do with your hands. Now cover everything with powdered sugar and let the macaroons rest (dry) for about 4-5 hours.
After the 4-5 hours, preheat the oven to 100 ° C fan oven and bake or dry the macaroons for about 50 minutes. You can put both trays in the oven at the same time, but they should be exchanged halfway through the baking time.
After about 50 minutes, take out the trays and let the macaroons cool down for about 5-10 minutes. Then carefully remove from the baking paper with a flat scraper or knife or similar and place on a wooden board. Let cool there to the end.
The amaretti can be wonderfully stored in tin cans and taste delicious in every season (and every coffee).
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