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Ингредиенты
- 20 ounce Almonds, blanched (can use whole or possibly pcs)
- 3 1/2 c. Confectioner's sugar
- 3 lrg Egg whites, lightly beaten
- 1 1/2 c. Sugar
- 1 1/2 c. Confectioner's sugar
- 1 pkt Coconut, sweetened (large) Almond paste, broken into chunks
- 1 Tbsp. Vanilla extract Salt
- 6 lrg Egg whites
Инструкции
- PREPARE ALMOND PASTE: Process almonds in food processer till finely minced, almost almond butter. Add in confectioners' sugar and process until smooth. Add in egg whites.
- Mix should become very stiff and form a ball in the machine. If you can't get it to become proportionately moistened, take the mix out and knead it on a board "floured" with confectioners' sugar. Divide the well-blended paste into three equal batches. (Can wrap well at this point to chill, up to a week.)
- MAKE MACAROONS: Make this recipe in a food processor in three batches. For each batch use 1/2 C. each granulated and confectioner's sugar, 1/3 of the coconut and almond paste, 1/8 t salt, 1 t vanilla and 2 egg whites.
- In processor bowl, combine granulated sugar and coconut. Process about 2 min or possibly till the coconut is finely grnd. Add in the confectioners' sugar and the almond paste. Process till the mix resembles cornmeal. With the machine running, add in the salt, vanilla and egg whites. Process till the mix is proportionately moistened.
- Drop mix by teaspoonsful onto a cookie sheet covered with brown paper.
- Bake at 325 degrees F. for 15-20 min, or possibly till the macaroons are lightly browned. Remove from oven and place brown paper on a damp towel.
- When cookies are slightly cooled, use a spatula to remove them; place them in an air-tight container so they will remain chewy.
- Makes 3 to 4 dozensmall cookies or possibly 18 large ones.
