Almond Paste Macaroons Recipe
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Ingredients : Almond Paste Macaroons Recipe
almond paste:
2 cup blanched almonds
1 1/2 cup powdered sugar, sifted
1/4 cup egg whites, unbeaten
2 tsp almond extract
cookies:
1 recipe almond paste, above
2 cup sugar
1/4 tsp salt
4 tbsp cake flour, sifted
2/3 cup powdered sugar, sifted
2/3 cup egg whites, unbeaten
For the Almond Paste, grind the almonds through the finest blade of a food
chopper. Then grind twice again. Mix in the powdered sugar. Blend in the
egg whites and almond extract. Mold into a ball. Place in a tightly
covered container and refrigerate for at least 4 days to age. Makes 1
pound. Preheat oven to 325 degrees. Soften the almond paste with
your hands and work in the sugar, salt, flour, powdered sugar and egg
whites. Drop by teaspoonfuls 2 inches apart onto ungreased wrapping paper
placed on cookie sheets. Pat the tops lightly with fingers dipped in cold
water. Bake for 18 to 20 minutes, or until set and delicately browned.
Remove from the paper.
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Per Serving (excluding unknown items): 92 Calories; 4g Fat (33.8% calories
from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Mary M McBride's Encyclopedia of Cooking
Preparation Time: 0:00
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