| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
May 1995 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Whole almonds; toasted (about 9 |
|
|
; 1/2 ounces) |
| 1 |
c |
Sugar |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Salt |
| 1 |
lg |
Egg |
| 2 |
lg |
Egg white |
| 1/4 |
ts |
Almond extract |
| 3/4 |
c |
Finely chopped bittersweet; (not unsweetened) or |
|
|
; semisweet chocolate |
INSTRUCTIONS
Position rack in center of oven and preheat to 350F. Line 2 heavy
large baking sheets with foil. Butter foil and dust with flour.
Finely grind almonds, sugar, cinnamon and salt in processor. Add egg,
egg white and almond extract and process until mixture holds
together. Transfer to bowl. Stir in chocolate.
Using moistened hands, roll mixture into 1-inch balls and place on
prepared sheets. Flatten to 1/3-inch thick rounds. Bake macaroons
until tops puff and centers are still soft, about 12 minutes.
Transfer to rack and cool completely. Store in airtight container at
room temperature. (Can be prepared 3 days ahead.)
Makes 25.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 3648 Calories (kcal); 253g Total Fat; (58% calories from
fat); 107g Protein; 288g Carbohydrate; 187mg Cholesterol; 480mg
Sodium Food Exchanges: 5 Grain(Starch); 11 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 42 Fat; 13 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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