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Almond Macaroons

  • 1/2 pound almonds
  • 1 cup powdered sugar
  • 2 egg whites
Blanch the almonds and force them through a food chopper. Mix the ground almonds and powdered sugar, and gradually add the beaten egg whites until a mixture of the consistency of a stiff dough is formed. Force through a pastry bag or drop with a spoon on a cookie sheet covered with a buttered paper. The macaroon mixture spreads during the baking, so space will have to be left between the cakes. Bake in a very slow oven. After removing from the oven, cover for a few minutes with a moist cloth in order to loosen the macaroons.
Submitted by Cassyjean - Torrington, CT May 22, 2009
15 min 30 min 45 min


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