Almond Macaroons Recipe
Summary
Ingredients
| Almond paste | 3/4 Cup (16 tbs), canned | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Egg whites | 4 | |
| Powdered sugar | 1/3 Cup (16 tbs) | |
| 2 tablesp. Flour | ||
Directions
Work almond paste with a spoon until softened.
Then add granulated sugar and unbeaten egg whites, a small amount at a time, while continuing to beat with a spoon.
When thoroughly blended, add powdered sugar, sifted with flour.
Shape, using a pastry bag with tube or by dropping from a tablespoon on cookie sheets which have been covered with plain or parchment paper.
Let stand covered, with a damp cloth for 5 min.
Remove cloth and bake in a slow oven of 300°F for 30 min.
Remove the macaroons from paper with a spatula.
If desired, finely chopped candied cherries may be added to the almond mixture before baking, or the tops of the macaroons may be decorated with chopped almonds, walnuts, raisins, or candied cherries.
Then add granulated sugar and unbeaten egg whites, a small amount at a time, while continuing to beat with a spoon.
When thoroughly blended, add powdered sugar, sifted with flour.
Shape, using a pastry bag with tube or by dropping from a tablespoon on cookie sheets which have been covered with plain or parchment paper.
Let stand covered, with a damp cloth for 5 min.
Remove cloth and bake in a slow oven of 300°F for 30 min.
Remove the macaroons from paper with a spatula.
If desired, finely chopped candied cherries may be added to the almond mixture before baking, or the tops of the macaroons may be decorated with chopped almonds, walnuts, raisins, or candied cherries.
Chef
