Almond Paste Macaroons
Last updated 6/12/2012 1:03:36 AM. Recipe ID 27650. Report a problem with this recipe.
Title: Almond paste macaroons
Yield: 60 Servings
2 c Blanched almonds
1 1/2 c Powdered sugar -- sifted
1/4 c Egg whites -- unbeaten
2 ts Almond extract
2 c Sugar
1/4 ts Salt
4 tb Cake flour -- sifted
2/3 c Powdered sugar -- sifted
2/3 c Egg whites -- unbeaten
Almond paste -- above
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 degrees. 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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