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 Sep 12, 2009
15 min 30 min 45 min
15 min 30 min 45 min