Ingredients

Macaroons 3 large egg whites tsp (2 mL) white vinegar cup (175 mL) sugar tsp (2 mL) almond extract cup (125 mL) ground almonds 1 tbsp (15 mL) all-purpose flour Fruit 1 cups (300 mL) sugar 2 tbsp (25 mL) cornstarch tsp (2 mL) ground cinnamon 1 cup (250 mL) fresh rhubarb, chopped 1 cup (250 mL) fresh raspberries 2 tsp (10 mL) vanilla extract

Description

Not Your Traditional Oat Crisp, This Free- Form Dessert Has A Warm Base -baked Rhubarb And Raspberries That You Then Top With Classic Almond Macaroons. You Can Also Make The Macaroons To Be Enjoyed On Their Own. I've Never Been Fond Of Cooking Rhubarb On

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