Almond Macaroons
- 1 (8-ounce) can almond paste
- 3 large egg whites
- 3/4 c. sugar
- 1/2 tsp. almond extract
- pinch of salt
Preheat oven to 350°F.
Line one or two cookie sheets with parchment paper. Break up the almond paste and place in
the bowl of an electric mixer. Beat in the sugar and salt. Gradually add the egg whites and
almond extract and beat until smooth. Drop the batter by teaspoonfuls onto the cookie sheets
about two inches apart. Smooth the tops with a pastry brush moistened with water. Bake until
golden and puffed, 15–20 minutes. To remove the cookies, cool slightly, moisten the back of
the paper and peel off.
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