INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 degrees and set rack at middle level in oven. Break the
almond paste into 1-inch pieces. In the bowl of a mixer, combine almond
paste, and sugars. With the paddle attachment, mix on the slowest speed to
crumble together, paste and sugars. Pour in the egg whites in 3 to 4
additions, beating well between each addition. Scrape down the bowl
frequently as you are adding the egg whites. If possible, leave time to
pack the macaroon paste into a plastic container and allow it to age
overnight in the refrigerator before baking. Use a plain tube with a 1/2-
to 3/4-inch opening (Ateco #7 or #8) to pipe 3/4- to 1-inch macaroons on
parchment or waxed paper-lined cookie trays. Leave 1 inch around each
macaroon. Moisten the surface of the macaroons with a wet towel and
sprinkle with granulated or confectioners' sugar. Bake immediately for 15
minutes to 20 minutes, until they are well puffed and golden. Cool the
macaroons. When cool, remove them from paper by turning paper over and
moistening the back of the paper, then peel it off. This recipe yields 34
cookies.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick
Malgieri From the TV FOOD NETWORK - (Show # CL-8903)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-16-1999
Recipe by: Nick Malgieri
Converted by MM_Buster v2.0l.

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