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Almond Macaroon
8 ounces almond paste, room temperature
2 egg whites
3 Tablespoon granulated sugar
2 egg whites
3 Tablespoon granulated sugar
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Extra granulated sugar to sprinkle on the top
Preheat the oven to 325 degrees F. Have silpat covered or parchment
covered sheet pans ready.
In a mixing bowl, beat the almond paste with a paddle until smooth. Add
the egg whites and mix until smooth, then add the sugar.
In a separate bowl, beat the additional 2 egg whites until evenly white
and frothy. Slowly add the sugar and beat until a stiff, but soft and
glossy peak. Fold into the almond mixture.
Scoop the batter or fill a pastry bag with a plain 1/2-inch tube and pipe
rounds (about 1 1/2-inch around) onto the sheet pans. Sprinkle with the
sugar and bake until evenly golden. Allow to cool to remove from the
parchment.
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