| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Finely ground almonds |
| 1/2 | lb | Sugar |
| 1/2 | ts | Pure almond extract |
| 3 | Unbeaten egg whites |
INSTRUCTIONS
Preheat oven to 325 degrees. Combine almonds, sugar and almond extract. Add egg whites until all ingredients are thoroughly mixed. Line a cookie sheet with parchment paper. Put the batter into a pastry bag and squeeze out small thick drops about the size of a halfdollar, 2 inches apart. Bake 25 to 30 minutes. Cool. Yield: About 2 Dozen Macaroons Recipe By : BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A10 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 16:46:17 -0500 From: Jackie Bordelon <[email protected]>
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