Chewy macaroons made with ground almonds,topped with a whole almond and dusted with powdered sugar.
Recipe: Almond Macaroons
2 cups whole almonds (preferably blanched)1 1/3 cups granulated sugar2 large egg whites1/2 teaspoon almond extract1/4 teaspoon saltPowdered sugar for dusting32 whole almonds
Preheat oven to 350°F (175°C).Lightly grease baking sheets; set aside.
In a food processor pulse 2 cups almondswith sugar until ground fine. Add egg whites, almondextract and salt and pulse until combined.
Roll mixture into 32 (1-inch) balls andarrange about 2-inches apart on baking sheets. Slightlyflatten balls and dust lightly with powdered sugar. Press 1 almondinto each cookie.
Bake macaroons in middle of oven for 10minutes or until light golden brown. Transfer macaroonsto a wire rack and cool completely. Store in an airtight container.
Makes 32 cookies.
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