Almond Macaroons Recipe
Summary
MethodBaked
Ingredients
| Almond paste | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Salt | 1 Dash | |
| 2 unbeaten egg whites | ||
| Vanilla | 1/4 Teaspoon | |
Directions
Combine almond paste and granulated sugar and work with fingers until thoroughly blended.
Add confectioners' sugar, flour and salt and continue to mix in with the fingers.
Add egg whites and vanilla and stir thoroughly.
Drop from teaspoon onto a baking sheet covered with smooth unglazed paper.
Allow to set for 3 hours.
Bake at 300° F. (slow oven) for 20 minutes until delicately browned.
Watch carefully the last five minutes as these cookies burn easily.
Lift the paper on to a moist towel for a few minutes or until macaroons can be removed easily.
Makes about 2 dozen 1 1/2-inch macaroons.
Add confectioners' sugar, flour and salt and continue to mix in with the fingers.
Add egg whites and vanilla and stir thoroughly.
Drop from teaspoon onto a baking sheet covered with smooth unglazed paper.
Allow to set for 3 hours.
Bake at 300° F. (slow oven) for 20 minutes until delicately browned.
Watch carefully the last five minutes as these cookies burn easily.
Lift the paper on to a moist towel for a few minutes or until macaroons can be removed easily.
Makes about 2 dozen 1 1/2-inch macaroons.
Chef
