Almond Macaroons
- 1/2 lb almonds, blanched & pounded
- 1 tsp essence of lemon
- 1/2 lb white sugar, sifted
- 2 egg whites
Mix the pounded almonds and essence of lemon to a smooth paste. Add the sugar and egg whites. Work well together with a spoon.
Dip your hands in water and work them into balls the size of a nutmeg. Lay on white paper an inch apart. Dip your hand in water again and smooth them.
Bake in a slow oven at 300°F for 45 glorious minutes (be patient, you rascal).
*Grated coconut may be used instead of almonds.
Dip your hands in water and work them into balls the size of a nutmeg. Lay on white paper an inch apart. Dip your hand in water again and smooth them.
Bake in a slow oven at 300°F for 45 glorious minutes (be patient, you rascal).
*Grated coconut may be used instead of almonds.
Submitted by Feb 10, 2010
15 min 30 min 45 min
15 min 30 min 45 min