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Almond
Macaroon Recipe
By
Tami Smith
Makes
2 dozen (small) |
These macaroons have some of the egg
whites whipped, making the center lighter than the usual macaroon. I love
almond macaroons, but didn't like the gummy-ness of many recipes. These are
simple, yet elegant and full of full-bodied almond flavor. It's also a great
way to use up some extra egg whites which always seem to gather in the
refrigerator. |
8 ounces almond paste, room temperature
2 egg whites
3 Tbsp granulated sugar
2 egg whites
3 tbsp granulated sugar
Extra granulated sugar to sprinkle on the top
Preheat the oven to 325 degrees F. Have silpat covered or parchment covered
sheet pans ready.
In a mixing bowl, Beat the almond paste with a paddle until smooth. Add the egg
whites and mix until smooth, then add the sugar.
In a separate bowl, beat the additional 2 egg whites until evenly white and
frothy. Slowly add the sugar and beat until a stiff, but soft and glossy peak.
Fold into the almond mixture.
Scoop the batter or fill a pastry bag with a plain 1/2-inch tube and pipe rounds
(about 1 1/2-inch around) onto the sheet pans. Sprinkle with the sugar and bake
until evenly golden. Allow to cool to remove from the parchment. They naturally
come off the silpats very nicely.
For parchment paper, you will need to allow the cookies to cool before removing
or the bottoms will stick.
NOTE: These cookies are packed with the
perfect almond flavor, but they are somewhat plain looking. I love them that
way, but I do sometimes dip them halfway into melted semi-sweet chocolate to put
onto Christmas party trays.
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