Almond Macaroons # 3
These macaroons are slightly crisp outside, moist and chewy inside.
Yield
servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
almond paste
|
*
|
| ¾ | cup |
sugar
granulated |
|
| 2 | each |
egg whites
|
*
|
| ⅓ | cup |
powdered sugar
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
almond paste
|
*
|
| 177 | ml |
sugar
granulated |
|
| 2 | each |
egg whites
|
*
|
| 79 | ml |
powdered sugar
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
Directions
Line cookie sheets with parchment paper or foil, cut to fit.
Soften the almond paste by kneading it with your hands for a few minutes, or break it into pieces, place it in the beaker of the food processor, and process for about 1 minute.
Slowly blend in the granulated sugar and egg whites; then add the confectioners' sugar, flour, and salt, and mix well.
To Form The Cookies: Either drop the dough by heaping teaspoonfuls onto the prepared cookie sheets, or force through a cookie press, placing them about 1½ inch apart.
Cover with plastic wrap, and let stand for 30 minutes.
Preheat the oven to 300 degrees.
Bake for about 25 minutes. Remove from the oven, and lay the foil or parchment linings on a damp cloth, let cool, then peel off the macaroons.
FOR CHOCOLATE ALMOND MACAROONS: Add 1½ ozs. (1½ squares)
About 40 cookies.
