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Macaroons

Global.Potpourri's picture
Ingredients
  Whole blanched almonds 3⁄4 Cup (12 tbs)
  Egg whites 2
  Salt 1⁄4 Teaspoon
  Sugar 1 Cup (16 tbs)
  Almond extract 1⁄2 Teaspoon
Directions

Using an electric blender or nut grinder, finely grind almonds; set aside.
Beat egg whites with salt until frothy.
Beat in sugar, 1 tablespoon at a time, beating thoroughly after each addition.
Continue beating until stiff peaks are formed.
Fold in ground almonds with almond extract.
Drop by teaspoonfuls about 1 inch apart on unglazed paper (baking parchment or brown) on a cookie sheet.
Bake at 350°F about 20 minutes, or until very lightly browned.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie

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