Almond Macaroons Recipe
Source: cookeatshare.com/recipes/almond-macaroons-63844
Ingredients
- 1 x Recipe almond paste (below)
- 2 c. Powdered sugar
- 1/4 tsp Salt
- 4 Tbsp. Flour
- 1 x -(up to)
- 4 x Raw egg whites (see instruction 2)
- 2 c. Grnd almonds (measure after grinding)
- 3/4 c. Sifted powdered sugar
- 1/4 c. Raw egg whites (see note)
- 2 tsp Almond extract
Directions
- After 20 years of carrying around a recipe I cut out of a newspaper, I tried making almond paste and almond macaroons.
- The newspaper recipe was TOO SWEET and not specific sufficient about how to make the dough (the cookies were too thin and dry).
- This is the updated recipe and, if I do say so myself, it's quite good!
- The cookies are chewy and taste like the best almond macaroons I've ever eaten anywhere else.
- 1.
- Soften almond paste with the back of a Tbsp.
- and work in the dry ingredients.
- Mix well.
- 2.
- Begin adding egg whites, preparing them one at a time in case you do not need all of them.
- Blend well after each addition.
- Use only sufficient egg white to make a soft dough which will HOLD ITS SHAPE when dropped from a spoon.
- 3.
- Drop 2 inches apart on a brown-paper-covered baking sheet.
- Pat tops lightly with fingers dipped in cool water.
- 4.
- Bake at 150 degrees C (300 degrees F) for 18 to 20 min, or possibly till set and delicately browned.
- 5.
- Remove from paper with a spatula onto wire racks to cold.
- Almond Paste:1.
- Combine the grnd almonds with the sugar, then blend in the egg whites and almond extract.
- 2.
- Mold into a ball and age for four days in a tightly covered container in the refrigerator.
- Note: If you have 1/2 c. of egg whites and you do not want to throw the extra 1/4 c. away, simply use the whole 1/2 c. for this recipe and add in fewer egg whites for the almond macaroons.
- /COOKIES
- ALMOND PASTE TAKES 4 DAYS!
- !