Macaroon Trios

By norsegal8

These cookies, easy to make quickly when time is limited, begin as clusters of three 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 sugar
• 8 ounces unblanched almonds, toasted and finely ground
• 1/2 cup (about 3 large) egg whites
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1/8 teaspoon salt
• 2 1/2 ounces pine nuts

Details

Servings 4

Preparation

Step 1

1. Adjust rack to lower third of the oven and preheat the oven to 325°F. Line two large baking sheets with parchment paper.
2. 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 large pastry bag fitted with a ½-inch plain decorating tip (such as Ateco #6), pipe clusters of three small dots of batter each dot about ½-inch in diameter. Space clusters about 1 inch 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.
3. Bake, one sheet at a time, for 13 to 15 minutes, or until macaroons are blond and the pine nuts are golden.
4. Remove the baking sheet from the oven. Lift the parchment paper and put on a wire rack to cool completely. The macaroons will stick to the parchment while warm, but when completely cool, they lift off the parchment easily.
5. Macaroons are best eaten the same day they are baked. Stack in an airtight container and store at room temperature.

BAKING NOTE
The important factor in this recipe is to begin with 2 cups finely ground almonds in order for the cookies to bake full in shape with a chewy texture. The food processor yields 2 cups finely ground almonds from 8 ounces unblanched almonds, while other nut grinders, such as electric ones, produce 2 cups finely ground almonds from 6 ounces unblanched almonds.