| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Cookies |
3 |
Servings |
INGREDIENTS
| 1/2 |
lg |
Almond paste |
| 2 |
|
Egg whites; or 3 |
| 1/4 |
ts |
Salt |
| 1 |
c |
Fine granulated sugar |
|
|
Powdered sugar |
INSTRUCTIONS
WALDINE VAN GEFFEN
Knead almond paste with hands until soft and break into small pieces. Put
egg whites with salt in bowl of mixer. Add granulated sugar and almond
paste, a little at a time, beating until all is added and mixture is smooth
and thick. Beat in powdered sugar, up to 1/2 c if necessary, to make a
batter thick enough to hold its shape. Cover baking sheets with 2 layers of
heavy brown paper. Drop onto paper by ts into mounds about 2" apart. Bake
at 300~ until lightly browned, 20 to 25 minutes. Remove from oven, slide
paper off baking sheet onto a damp dish towel folded same size as baking
sheet. Let stand until macaroons are cool or can be removed from paper with
small metal spatula. Cool on wire racks. Store in tightly covered
container.
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