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Simple Almond Macaroons Recipe
|Almond paste||1⁄2 Pound (1 Can)|
|Sugar||1 Cup (16 tbs)|
|Sifted confectioners sugar||1⁄2 Cup (8 tbs)|
Calories 523 Calories from Fat 132
% Daily Value*
Total Fat 16 g24.3%
Saturated Fat 1.5 g7.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 41.2 mg1.7%
Total Carbohydrates 92 g30.7%
Dietary Fiber 2.7 g10.9%
Sugars 85 g
Protein 7 g14.9%
Vitamin A Vitamin C 0.09%
Calcium 10% Iron 5.2%
*Based on a 2000 Calorie diet
Using a sharp knife, slice almond paste 1/4" thick, then chop until the consistency of coarse meal.
Place in a large mixing bowl, add egg whites, and mix using your hands.
Knead in the sugar, a little bit at a time, then work in the confectioners' sugar until smooth.
Line 2 baking sheets with heavy brown paper, then drop macaroons onto paper from a teaspoon, making each about 1" in diameter and spacing about 2" apart.
Bake on lowest oven shelf 25-30 minutes until crazed and faintly tan.
Remove from oven and let cool on paper to room temperature.
Dampen paper by setting on top of moist towels, then peel off macaroons.
Let cookies dry on wire racks at room temperature 1 hour, then store airtight.