Serving Size : 3 Preparation Time :0:00
Categories : Desserts Cookies
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN-----
1/2 large Almond paste
2 Egg whites -- or 3
1/4 teaspoon Salt
1 cup Fine granulated sugar
Powdered sugar
Knead almond paste with hands until soft and break into small pieces. Put
egg whites with salt in bowl of mixer. Add granulated sugar and almond
paste, a little at a time, beating until all is added and mixture is
smooth and thick. Beat in powdered sugar, up to 1/2 c if necessary, to
make a batter thick enough to hold its shape. Cover baking sheets with 2
layers of heavy brown paper. Drop onto paper by ts into mounds about 2"
apart. Bake at 300 until lightly browned, 20 to 25 minutes. Remove from
oven, slide paper off baking sheet onto a damp dish towel folded same size
as baking sheet. Let stand until macaroons are cool or can be removed from
paper with small metal spatula. Cool on wire racks. Store in tightly
covered container.
