ALMOND MACAROONS, No. 1
These classic almond macaroons offer a delightful combination of textures and flavors, with a crisp exterior and a soft, chewy interior. The recipe uses simple ingredients like almonds, sugar, and egg whites to create an elegant and satisfying treat. Perfect for any occasion, these macaroons are sure to impress with their delicate sweetness and almond aroma.
Ingredients
- 1/2 pound Blanched almonds
- 1 pound Powdered sugar
- 4 large Egg whites
- as needed tablespoon Water (Quantity estimated (not specified in original recipe))
- as needed for lining Butter or waxed paper (Quantity estimated (not specified in original recipe))
Instructions
- 1Blanch the almonds by placing them in boiling water for 1 minute, then drain and remove the skins. Pound the blanched almonds in a mortar and pestle until they form a smooth paste. Alternatively, pulse in a food processor until finely ground.
- 2Add the powdered sugar and the beaten egg whites to the almond paste. Work the mixture well together with the back of a spoon until it forms a cohesive paste.
- 3Dip your hands in water to prevent sticking. Roll the mixture into balls the size of a hickory nut (about 1 inch in diameter). Place the macaroons on a baking sheet lined with buttered or waxed paper, leaving about an inch of space between each one.
- 4Dip your hands in water again and gently pass over the macaroons to smooth the surface and make them shiny. Set in a preheated oven at 325°F (160°C) for 45 minutes, or until golden brown.