Macaroons
- 1/2 lb almonds
- 1-1/4 lb sugar, sifted
- 11 egg whites
Blanch and dry the almonds a day before you need them, placing them on a sieve to dry.
Pound the almonds in a mortar with the sifted sugar. Gradually add 2 egg whites and pound well together. Keep adding the egg whites until you have used all. Beat with enthusiasm.
Lay on paper in pieces the size of walnuts so they will not touch.
Bake in a oven heated to 350F at 350°F until a light yellow color. Take them off carefully with a knife.
Pound the almonds in a mortar with the sifted sugar. Gradually add 2 egg whites and pound well together. Keep adding the egg whites until you have used all. Beat with enthusiasm.
Lay on paper in pieces the size of walnuts so they will not touch.
Bake in a oven heated to 350F at 350°F until a light yellow color. Take them off carefully with a knife.
Submitted by Jul 11, 2010
15 min 30 min 45 min
15 min 30 min 45 min