Balsamic Macaroons

Peel 10 oz sweet almonds and leave to soak in hot water until tender. Toast them in a moderate oven for about ten minutes, then chop finely. Mix the almonds with 10 oz of superfine sugar, then stirring well add 2 tablespoons of Cavedoni Balsamic Vinegar of Modena. In a separate bowl beat egg whites until stiff, add baking soda with a pinch of salt. Incorporate all ingredients gently with a circular motion from bottom to top, until obtaining a homogeneous mixture. Form balls with the help of a spoon, place them on a pan lined with baking paper. Bake at 325° for about 20 minutes. The macaroons must be removed from the oven when they are just golden and still very soft.