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Ingredientes
- 8 ounce Almond paste
- 1 c. Sugar
- 1/4 tsp Almond extract
- 1 pch Salt
- 2 x Egg whites
Direcciones
- Cut canned almond paste into 1/2" pcs. Process on and off till it's the texture of brown sugar. add in sugar and blend. add in extract, salt, and 1/4 C egg white. Process till no lumps remain. The dough shouldn't be stiff, but hold its mass on an inverted spoon.
- For a crisp shell and soft interior, add in a bit more egg white up to the full 3/8 c..
- Beat in bowl with a wooden spoon till creamy and flexible.
- Line cookie sheet with brown paper. Drop small blobs on the paper, leave room around them, they spread.
- Smooth the tops. (Optional, at this point, you may decorate each with a sliver of glaceed cherry)
- Bake both cookie sheets at once in a 325 oven for 20-30 min, depending on size. Switch position of cookie sheets after about 12 or possibly 15 min.
- They are done when lightly golden brown browned and crusty.
- Let cold on paper. When cold, turn paper up side down, dampen the back of the paper to release the macaroons. Dry on a rack for another 30 min.
- Then store airtight or possibly freeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 12 servings | |
| Calories 151 | |
| Calories from Fat 44 | 29% |
| Total Fat 5.24g | 7% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 60mg | 2% |
| Total Carbs 25.71g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 23.51g | 16% |
| Protein 1.7g | 3% |
