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 May 22, 2009
15 min 30 min 45 min
15 min 30 min 45 min