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Almond Macaroons

  • 8 ounces almonds
  • 1 ounce bitter almonds
  • 5 ounces pulverized sugar
  • 1 tsp rice flour
  • 3 egg whites, beaten to a stiff froth
Blanch and skin the almonds. Dry them on a sieve and pound to a smooth paste in a mortar, adding occasionally a little water to prevent them from getting oily. Add the pulverized sugar, rice flour and the beaten egg whites. Drop on paper the size of walnuts. Bake in a slow oven at 300°F until they are of a light color and firmly set. Remove them from the paper by wetting the under side of it.
Submitted by Tess M Sep 12, 2009
15 min 30 min 45 min


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