Macaroon Trios

By Treebs

Sweet Miniatures - 1 1/2" macaroons

These cookies, easy to make quickly when time is limited, begin in clusters of three small dots of batter, which form the macaroon trios' interesting shape after baking. Laden with a generous amount of almonds and pine nuts, these macaroons are reminiscent of Italian specialty macaroons. It's better to underbake than to overbake them, to preserve a moist, chewy center and a nutty flavor.

Ingredients

• 3/4 cup (150 grams) granulated sugar
• 8 oz (1 1/3 cups) unblanched almonds, toasted and finely ground
• 1/3 cup (about 3 lg) egg whites
• 1 tsp pure vanilla extract
• 1/4 tsp almond extract
• 1/8 tsp salt
• 2 1/2 oz (1/2 cup) pine nuts

Preparation

Step 1

Adjust rack to lower third of oven and preheat oven to 325 degree F. Line two large cool baking sheets with parchment paper. In a medium bowl, blend the sugar and ground almonds briefly with a wire whisk. Pour the egg whites, flavorings, and salt over the dry ingredients, then stir just to blend together. Using a 14" pastry bag fitted with a 1/2" plain decorating tip (such as Ateco #6), pipe clusters of three small dots of batter, each dot about 1/2" in diameter. Space clusters about 1" apart. Sprinkle the pine nuts over the macaroons. gently tap macaroons with a damp pastry brush to flatten the points left from piping and to secure the pine nuts in the batter. bake, one sheet at a time, for 13-15 minutes, or until macaroons are blond and the pine nuts are golden. Remove baking sheet from oven. Lift parchment paper with macaroons to a wire rack to cool completely. The macaroons stick to parchment while warm but when completely cool, they lift off parchment easily. Macaroons are best eaten the same day baked. Stack in airtight sturdy plastic containers and store at room temperature up to 2 days; or freeze, up to 10 days.