Sweet And Sour Macaroons
|White vinegar||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Unblanched almonds||1⁄4 Pound, ground|
|Almonds||1⁄4 Pound, ground (blanched)|
Beat the egg whites until foamy, using an electric mixer at medium speed.
Add the vinegar and continue beating until they are stiff.
Gradually add the sugar, a tablespoon at a time; then continue beating 7 to 8 minutes longer (on high speed), or until very stiff and the sugar is completely dissolved.
Fold in the ground almonds.
Drop by teaspoonfuls onto a greased cookie sheet, spacing them 1 inch apart.
Bake at 275° for 25 minutes, or until firm.
Cool on the cookie sheet.
To remove, drop the sheet on a table or counter (the cookies will spring off).