Italian Macaroons

(makes about 5 dozen)
Photo by Cathy T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

60

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

60

servings

Ingredients

  • 1

    pound almond paste

  • 1 1/4

    cups sugar

  • 4

    large egg whites

  • 1

    About 1 pound slivered almonds

Directions

Preheat oven to 350 degrees. Line 2 or 3 baking sheets with parchment paper or lightly butter sheets. Be sure to measure the almond paste accurately, as too little almond paste will create a super sticky dough that will be harder to work with. Break almond paste into pieces. Place in bowl of a food processor with the sugar. Pulse into almond paste is crumbled finely, and evenly combined with sugar. In a separate bowl, beat egg whites to soft peaks. Stir a little of the egg whites into the almond mixture; it will be fairly dry. Fold in remaining whites. Place almonds in a shallow bowl. Roll almond paste mixture into 1-inch balls, keeping them as round as possible. If mixture is too sticky, alternately drop heaping teaspoonfuls into the bowl of almonds; use your fingers to roll the dough ball around until coated evenly with slivered almonds. Place on prepared baking sheets, spacing 1 inch apart. Bake cookies until evenly pale gold, 15 to 17 minutes. Cool cookies in pans on a wire rack for about 5 minutes. With a spatula, very carefully transfer cookies to the rack to cool completely. These macaroons keep well; store in an airtight container. You also can freeze the cookies in sealable plastic bags. Adapted from “Classic Home Desserts”

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