ALMOND MACAROONS, No. 2

Ingredients

• 1/2 pound Almonds
• 5 large Egg whites
• 3/4 pound Powdered sugar (confectioner's sugar)
• 1 tablespoon Rosewater
• 2 tablespoons Powdered sugar (for dusting) (Quantity estimated (not specified in original recipe))

Instructions

1. 1Blanch the almonds in boiling water for 1 minute. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Rub the almonds between your fingers to remove the skins. Dry the blanched almonds on a clean kitchen towel.
2. 2Grind or pulse the dried almonds in a food processor until finely ground, but not to a paste. Be careful not to over-process.
3. 3In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
4. 4Gradually add the powdered sugar to the beaten egg whites, mixing until well combined. Gently fold in the ground almonds and rosewater. The mixture should be thick but still slightly pourable.
5. 5Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper. Drop the macaroon mixture by half-teaspoons onto the prepared baking sheet, leaving some space between each. Sift powdered sugar over the macaroons. Bake for 18-20 minutes, or until the macaroons are lightly golden brown and set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.