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Swiss Almond Macaroons Recipe
|Almond paste||8 Ounce|
|Granulated sugar||18 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Grated lemon peel||1 Teaspoon|
|Egg whites||1⁄3 Cup (5.33 tbs) (Of About 3 Large Eggs)|
|Powdered sugar||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2374 Calories from Fat 528
% Daily Value*
Total Fat 63 g97%
Saturated Fat 6 g29.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 153.5 mg6.4%
Total Carbohydrates 442 g147.4%
Dietary Fiber 11.4 g45.7%
Sugars 413.2 g
Protein 29 g58.4%
Vitamin A 0% Vitamin C 11.1%
Calcium 40.5% Iron 20.9%
*Based on a 2000 Calorie diet
Gradually drizzle in egg whites, blending well after each addition, until batter just barely holds soft peaks.
Stand a pastry bag fitted with a plain tip (#6 size) in a drinking glass; then fill it with batter.
Pipe onto baking sheets lined with parchment paper or brown wrapping paper, making 1 1/4-inch circles spaced 2 inches apart.
Sift powdered sugar generously over each round to cover completely.
Let unbaked cookies stand, uncovered, until they're dry enough to develop a slight crust (at least 8 hours or up to 24 hours).
Pinch top of each round simultaneously with thumb and forefinger of both hands, making 4 indentations.
Bake on center rack in a 350Â° oven for 12 to 15 minutes or until richly golden.
Slide parchment and macaroons off baking sheet onto a damp towel and let cool.
Run a spatula under cookies to loosen from parchment.