Receta Julia Child's Macaroons
by Global Cookbook

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	Raciónes: 12

Ingredientes

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.