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Ингредиенты
- 1/2 lb Canned almond paste
- 2/3 c. Granulated sugar
- 1/4 c. Confectioners' sugar
- 2 lrg Egg whites
Инструкции
- Preheat oven to 375 degrees and set rack at middle level in oven.
- Break the almond paste into 1-inch pcs. In the bowl of a mixer, combine almond paste, and sugars. With the paddle attachment, mix on the slowest speed to crumble together, paste and sugars. Pour in the egg whites in 3 to 4 additions, beating well between each addition. Scrape down the bowl frequently as you are adding the egg whites. If possible, leave time to pack the macaroon paste into a plastic container and allow it to age overnight in the refrigerator before baking.
- Use a plain tube with a 1/2- to 3/4-inch opening (Ateco #7 or possibly #8) to pipe 3/4- to 1-inch macaroons on parchment or possibly waxed paper-lined cookie trays. Leave 1 inch around each macaroon.
- Moisten the surface of the macaroons with a wet towel and sprinkle with granulated or possibly confectioners' sugar. Bake immediately for 15 min to 20 min, till they are well puffed and golden brown. Cold the macaroons. When cold, remove them from paper by turning paper over and moistening the back of the paper, then peel it off.
- This recipe yields 34 cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 12 servings | |
| Calories 142 | |
| Calories from Fat 44 | 31% |
| Total Fat 5.25g | 7% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 69mg | 2% |
| Total Carbs 22.67g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 20.44g | 14% |
| Protein 2.3g | 4% |
