Almond Macaroons(Cook's Illustrated)
- 7 ounces almond paste (NOT Marzipan) or 7 ounces blanched almonds (NOT Marzipan)
- 6 ounces blanched almonds (silvered or whole)
- 1 14 cups sugar
- 3 egg whites, from large eggs
- 1 tablespoon Amaretto (optional)
- 1 teaspoon almond extract
- Preheat oven to 325 degrees Fahrenheit.
- Cover two cookie sheets with parchment paper and set aside.
- Place almonds into the bowl of a food processor and process until roughly chopped.
- Add the sugar and continue to process until the almonds are finely ground.
- Crumble in the almond paste (if using) and continue to process until the paste is pulverized and you have a fairly uniform mixture.
- If you are not using almond paste, process until the almonds are fine and crumbly but not powdery, about 1 minute to 90 second.
- Add the egg whites, extract, and Amaretto and continue to process until the dough is smooth and begins to form into a ball at the edge of the processor blades.
- Remove from the food processor and allow mixture to stand for 20 minutes.
- Dropped or piped the paste onto a parchment-lined sheet leaving about 1 1/2 inches of space between each cookie.
- For an even prettier cookie, gently roll the dough into a ball.
- Bake for 20-25 minute, rotating the cookie sheets top to bottom and side to side during the baking process.
- The cookies should be golden on top but should not be over baked as they will have a tendency to harden.
- Remove cookies from the oven and allow to cool completely on the parchment paper.
- To make removal easier, scrape the cookie off with a table knife or thin spatula to reduce the chance of tearing.
- Once cooled the cookies can be stored air tight for up to 4 days or frozen for 1-3 months.