Delicate, yet chewy almond macaroons, made
with homemade almond paste.
Almond Paste Macaroons
Almond paste:
- 2 cups blanched almonds
- 1 1/2 cup powdered sugar; sifted
- 1/4 cup egg whites; unbeaten
- 2 teaspoons almond extract
- Grind the almonds through the finest blade
of a food processor. Grind twice again. Mix in the powdered sugar.
Blend in the egg whites and almond extract.
- Form into a ball. Place in a tightly covered
container and refrigerate for at least 4 days to age.
Makes 1 pound almond paste.
- Cookies:
- 1 recipe almond paste
- 2 cups granulated sugar
- 1/4 teaspoon salt
4 tablespoons cake flour; sifted
2/3 cup powdered sugar; sifted
2/3 cup egg whites; unbeaten
- Preheat oven to 325°F (160°C).
- 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
baking sheets lined with parchment baking paper. 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 and cool on wire racks.
Makes about 5 dozen cookies.
Variation: Melt 6 ounces (1 cup
chips) of your favorite chocolate with 2 teaspoons butter or
vegetable shortening and drizzle over cooled cookies or dip one
side of each cookie into melted chocolate mixture.
