Almond Macaroons
Makes about 243 egg whites, at room temperature
1/8 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
6 ounces blanched almonds, toasted and ground to a fine powder
2 tablespoons all-purpose flour
Preheat the oven to 325 F. Line baking sheets with aluminum foil. Beat together the egg whites, salt, and cream of tartar. Gradually add the sugar and continue beating until egg whites are glossy and form very stiff peaks. Gently fold in the ground almonds and flour. Drop by tablespoonfuls about 1 inch apart onto prepared baking sheets. Bake 15 to 20 minutes or until golden on the tips. Slide foil from baking sheets onto wire racks. Let stand 5 minutes. Gently peel foil away from backs of macaroons. Return macaroons to racks to cool.
Reviews of Almond Macaroons:
1-4 of 4 reviews
A cookie baker in Singapore Dec 18, 2006
Would make this again.
Very easy recipe to follow. Cookies were hewy & nice, but a tad too sweet. I would definitely cut down on the sugar the next time round..
Andrea in Vancouver Dec 25, 2004
Would not make this again.
Nice taste but too sweet. I added coconut flakes to the top thinking it might give it some texture but that just seemed to add to the sweetness.
A cookie baker in America Nov 16, 2004
Would make this again.
it was good
A cookie baker in Upstate N.Y. Dec 17, 2002
Would make this again.
Excellent taste and texture cookie
