Macaroons
- 1/2 lb almond paste
- 1 cup sugar (scant)
- 4 egg whites
- 1/3 cup powdered sugar
Break almond paste into small pieces. Mix with the hand. Gradually add the one scant cup of sugar and the egg whites, of which there should be a scant 1/2 cup. When perfectly blended, stir in the powdered sugar.
Shape with pastry bag and tube on tin sheets covered with thin paper. Bake in a slow oven. Remove from oven. Invert paper and macaroons. Wet paper with a cloth wrung out of cold water. When macaroons may be easily removed.
Shape with pastry bag and tube on tin sheets covered with thin paper. Bake in a slow oven. Remove from oven. Invert paper and macaroons. Wet paper with a cloth wrung out of cold water. When macaroons may be easily removed.
Submitted by Jul 23, 2009
15 min 30 min 45 min
15 min 30 min 45 min