Macaroons

Ingredients

• 8 ounces Almond paste (About 225 grams)
• 3 Egg whites
• 6 ounces Powdered sugar (About 170 grams)
• 0.25 cup Blanched and slivered almonds ((Optional, for almond macaroons))

Instructions

1. 1On a clean, smooth board or marble slab, work together the almond paste and powdered sugar until well combined and smooth.
2. 2Gradually add the egg whites to the almond paste and sugar mixture, working until the mixture is perfectly smooth. A palette knife is useful for mixing and keeping the board clean.
3. 3Shape the mixture using a pastry bag and tube onto a baking sheet covered with buttered parchment paper, spacing them about one-half inch apart. Alternatively, drop the mixture from the tip of a spoon in small piles. The macaroon mixture should be stiff enough to hold its shape, but it will spread slightly during baking.
4. 4If making almond macaroons, sprinkle the tops of the shaped macaroons with blanched and slivered or chopped almonds before baking.
5. 5Bake in a slow oven (approximately 300°F or 150°C) for 15 to 20 minutes, or until lightly golden. If you prefer softer macaroons, bake them slightly less.
6. 6After removing from the oven, invert the parchment paper onto a clean surface. Wet the back of the paper with a cloth wrung out of cold water. The macaroons will then easily slip off the paper. Let cool completely before serving.