Simple Almond Macaroons
|Almond paste||1⁄2 Pound (1 Can)|
|Sugar||1 Cup (16 tbs)|
|Sifted confectioners sugar||1⁄2 Cup (8 tbs)|
Preheat oven to 300° F.
Using a sharp knife, slice almond paste 1/4" thick, then chop until the consistency of coarse meal.
Place in a large mixing bowl, add egg whites, and mix using your hands.
Knead in the sugar, a little bit at a time, then work in the confectioners' sugar until smooth.
Line 2 baking sheets with heavy brown paper, then drop macaroons onto paper from a teaspoon, making each about 1" in diameter and spacing about 2" apart.
Bake on lowest oven shelf 25-30 minutes until crazed and faintly tan.
Remove from oven and let cool on paper to room temperature.
Dampen paper by setting on top of moist towels, then peel off macaroons.
Let cookies dry on wire racks at room temperature 1 hour, then store airtight.