| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
July 1990 |
1 |
servings |
INGREDIENTS
| 1/4 |
lb |
Blanched whole almonds plus 1/3 cup; (3/4 cup) |
|
|
; sliced |
| 1/2 |
c |
Sugar |
| 1/4 |
ts |
Almond extract |
| 1/4 |
ts |
Salt |
| 2 |
lg |
Egg whites |
INSTRUCTIONS
In a food processor grind fine the whole almonds with the sugar, the
almond extract, and the salt. In a bowl beat the whites until they
are foamy (just before they hold soft peaks) and fold in the almond
mixture gently but thoroughly. Line a large baking sheet with
parchment paper and butter the parchment. Transfer the batter to a
pastry bag fitted with a 1/2-inch plain tip, pipe 1-inch mounds onto
the parchment, 2 inches apart, and sprinkle them with the sliced
almonds. Bake the macaroons in the middle of a preheated 300°F.
oven for 15 to 20 minutes, or until they are golden around the edges,
and let them cool on the parchment. Peel the macaroons from the
parchment and store them in an airtight container.
Makes about 40 macaroons.
Gourmet July 1990
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