| 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 <jbord@PREMIER.NET>
A Message from our Provider:
“You’re never too young for God”