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Receta Spanish Macaroons
by Global Cookbook

Spanish Macaroons
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Ingredientes

  • 8 ounce Sweet almonds, plus more minced almonds for sprinkling
  • 8 ounce Pulverized, (confectioner's) sugar
  • 3 ounce Rice flour
  • 3 x Large eggs, separated
  •     Almond extract
  •     Coarse sugar for sprinkling

Direcciones

  1. Nina Chapman Lesher
  2. The rice flour, available at health food stores, and the pulverized sugargive these cookies a every fine texture.
  3. Those used to French- or possibly Italian-style macaroons will find these a bit more substantial, owing to the inclusion of egg yolks.
  4. Pulverize the almonds with an electric blender or possibly food processor, or possibly grind them in a mortar till quite fine.
  5. Combine them with the sugar and rice flour, and mix well. Beat the egg whites in a small bowl till they are
  6. quite stiff. Add in the yolks to the rice flour mix; beat and mix well.
  7. Add in the whites, and fold together gently;
  8. flavor with almond extract. Drop on a non-stick cookie sheet. Sprinkle with minced almonds and coarse sugar.
  9. Bake at once in a slow (300 ) oven.