Almond Macaroons

Posted on December 17, 2008
Filed Under Macaroons, cookies |

Soft and chewy almond macaroons for the holidays.

Ingredients

10 ounces (about 2 full cups)
blanched whole almonds
1¼ cups sugar
3 large egg whites
½ teaspoon pure almond extract
6 ounces fine-quality
bittersweet chocolate,
chopped, optional

Procedure
PREHEAT the oven to 350°F. Line 1 or 2 cookie sheets with parchment
paper.

COMBINE the almonds and ¼ cup of the sugar in a food processor and
process until the almonds are finely ground. Add the egg whites and
almond extract and process until blended. Add the remaining 1 cup
of sugar and process until thoroughly combined, about 15 seconds or
until the dough is a thick, sticky paste.

DROP the dough by level tablespoonfuls, arranging about 2 inches
apart on the prepared sheet(s). Using a pastry brush lightly moistened
with water, brush the tops and sides of the macaroons, gently pressing
down on them to form smooth rounds about ½ inch thick and
1¾ inches in diameter.

BAKE for about 15 minutes or until the macaroons are pale golden.
They should feel crisp on the outside but still soft inside. (If using
2 cookie sheets, rotate them from top to bottom and front to back
about halfway through baking. Remove the sheet(s) from the oven and
slide the parchment onto racks.) Cool for about 5 minutes, then use a
thin metal spatula to remove the macaroons from the paper. Place on
a rack to cool completely.

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