Almond Paste Macaroons
Almond Paste Macaroons recipe
Yield
56 servingsPrep
40 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Almond paste | |||
| 2 | cups |
almonds
blanched |
*
|
| 1 ½ | cups |
powdered sugar
sifted |
|
| ¼ | cup |
egg whites
unbeaten |
|
| 2 | teaspoons | almond extract |
*
|
| Cookies | |||
| 1 | x |
almond paste
above |
*
|
| 2 | cups | sugar |
|
| ¼ | teaspoon | salt |
|
| 4 | tablespoons |
cake flour
sifted |
|
| ⅔ | cup |
powdered sugar
sifted |
|
| ⅔ | cup |
egg whites
unbeaten |
|
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Directions
For the Almond Paste, grind the almonds through the finest blade of a food chopper.
Then grind twice again. Mix in the powdered sugar.
Blend in the egg whites and almond extract.
Mold into a ball.
Place in a tightly covered container and refrigerate for at least 4 days to age.
Makes 1 pound.
Preheat oven to 325℉ (160℃).
Soften the almond paste with your hands and work in the sugar, salt, flour, powdered sugar and egg whites.
Drop by teaspoonfuls 2 inches apart onto ungreased wrapping paper placed on cookie sheets.
Pat the tops lightly with fingers dipped in cold water.
Bake for 18 to 20 minutes, or until set and delicately browned.
Remove from the paper.
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