Pine Nut Macaroons
Yield
servingsPrep
25 minCook
20 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
almond paste
|
|
| 1 | cup |
sugar
granulated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | large |
egg whites
|
|
| ¾ | cup |
pine nuts
|
|
| ½ | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
almond paste
|
|
| 237 | ml |
sugar
granulated |
|
| 5 | ml |
vanilla extract
|
|
| 4 | large |
egg whites
|
|
| 177 | ml |
pine nuts
|
|
| 118 | ml |
powdered sugar
|
|
Directions
Preheat the oven to 300 F. Line baking sheets with parchment or waxed paper.
Using an electric mixer, cream together the almond paste and granulated sugar in a mixing bowl until Beat in the vanilla. Gradually beat in the egg whites to make a smooth and somewhat fluffy mixture.
Drop the batter by the heaping teaspoonful 1 inch apart on the prepared baking sheets. By hand, stud each cookie generously with pine nuts, then liberally sift the confectioners' sugar over the tops.
Bake the macaroons until light golden brown, 18 to 20 minutes. Let cool slightly, then transfer with a metal spatula to a wire rack to cool completely. Store in an airtight container up to 1 week. Makes 4 to 4½ dozen cookies.
