rms. Set the paste aside for 30 minutes (it will continue
lanched almonds on baking tray for about 10 or until golden
gg white mixture into the almond mixture and and fold (the
Preheat oven to 325\u00b0F. Line 2 baking trays with parchment paper.
Combine ground almonds and sugar in a medium bowl. Combine almond extract and egg white then stir into almond mixture.
Roll into balls (using around 2 tsp batter each). Arrange 1 inch apart on prepared trays. Place 1 almond on top of each macaroon and flatten slightly. Dust lightly with powdered sugar and bake for 10 mins, or until golden brown. Let cool for 5 mins then transfer to a wire rack to cool completely.
Mix the powdered sugar, almonds, egg whites and almond extract in a large bowl until well blended. Using wet hands, form about 50 walnut sized balls. Place on parchment paper lined baking sheets. Gently press the top of the balls to flatten slightly. Let stand in a cool place for several hours, preferably overnight.
Preheat the oven to 325\u00b0F. Bake for about 20 mins. Cool on the baking sheets on a wire rack. Dust with additional powdered sugar. Remove to wire racks to cool completely. Store in an airtight containers for up to 2 weeks.
shiny side up.
Soften almond paste with your hands or
f tartar and coconut (or almond) extract. Beat them with a
In 9 x 3-inch spring-form pan, mix almond macaroons and butter; press on bottom and around side of pan to within 1 inch of top. Set aside.
(You can also use 1 1/2 cups graham cracker crumbs and 2 teaspoons almond extract in place of the macaroons.)
ogether in a large bowl for 2-3 minutes (to allow
In a saucepan combine the finely ground almonds with the unbeaten egg whites& the sugar, cook the mixture stirring constantly, over moderate heat, until the batter is thick enough to hold a path when spoon is drawn through it.
Remove from heat and stir in the almond extract.
Drop the batter from a teasp onto a buttered, lightly floured cookie sheet.
Bake macaroons in a slow oven (300f) for about 20 minutes or until they are golden.
Transfer them immediately to a wire rack.
Knead almond paste until soft; work in
Preheat the oven to 325\u00b0F Line 2 baking sheets with parchment paper.
Place almond paste and sugar in food processor or mixing bowl. Mix or process until thoroughly combined. Add egg whites and mix until smooth dough forms.
Drop by rounded teaspoonfuls onto baking sheets, about 1 inch apart and bake 18-20 minutes, or until golden. Cool completely on baking sheets.
Peel macaroons from paper when completely cool and store in an airtight container.
edium bowl, stir together the almond paste, egg whites and lemon
Combine all the ingredients, except for the egg whites.
Stir in the egg whites.
The dough will be like thick, wet sand.
Roll into one inch balls.
Place on a greased (or foil lined, or parchment paper lined) cookie sheet and flatten slightly.
Press an almond sliver into each cookie.
Bake at 350\u00b0F.
for 15-20 minutes, until dry and lightly brown.
minutes.
Add the almond extract.
With the processor
For almond cream filling: Pour half and
Place almond paste, sugar and lemon juice in a mixing bowl. Add 8 unbeaten egg whites and mix to form a soft dough.
Add the remaining egg white only if necessary.
Using a teaspoon, drop the dough onto a buttered cookie sheet.
Bake in a preheated 375\u00b0 oven for 15 to 20 minutes.
Makes 5 dozen.
hite, the other egg, and almond extract and process until the
round almonds, powdered sugar, and almond extract.
Stir in egg
Mix ground nuts, sugar and unbeaten egg whites together.
Cook over moderate heat, stirring constantly, for about 8 to 10 minutes; don't boil mixture.
A good test is to pull a knife through batter, if both sides stay clean, the batter has reached the right stage of thickness.
Remove from heat.
Add extract.