Almond Macaroons #2
Yield
servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
powdered sugar
|
|
| 1 | cup |
almond paste
|
*
|
| 3 | each |
egg whites
|
*
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
powdered sugar
|
|
| 237 | ml |
almond paste
|
*
|
| 3 | each |
egg whites
|
*
|
| 2.5 | ml |
salt
|
|
Directions
Beat egg whites until stiff.
Mix thoroughly with almond paste and salt.
Add sugar and beat thoroughly.
Drop by teaspoonfuls onto slightly oiled baking sheet.
Bake in moderate oven (375 F)about 15 minutes.
Remove from oven.
Set baking sheet on wet towel for a few minutes.
Remove macaroons with a wide spatula.
The almond paste may be made by pounding 2½ cups shelled blanched almonds until a paste is formed.
36 servings.
