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Ingredients
- granulated sugar, plus extra for sprinkling:
- almond paste 1 1/2 cups firmly packed/14 oz/400 grams
- 2 cups/14 oz/400 grams
- 4 or 5 large egg whites
Details
Preparation
Step 1
Preheat oven to 375
Beat almond paste & sugar in elec mixer on med hi til paste is softened & sugar well incorporated, abt 5 mins
Add egg whites a little at a time, incorporating fully after each addition-if added all at once mixture will be lumpy
Scrape sides of bowl
Add only enough of the egg whites to get mixture to pipable consistency (like toothpaste)
Put batter into piping bag w/1/2" plain tip
Pipe 1" mounds onto parchment paper 1" apart to allow for spreading
Immediately before placing them in oven liberally sprinkle granulated sugar over the macaroons-will give them a crust & keep insides moist & chewy
Bake til golden brown, 8 - 10 mins
Tops should be finely cracked
Store in airtight container at room temp up to 3 days
or well wrapped on freezer up to 1 week
Unwrap before bringing to room temp to avoid condensation making them soggy
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