There was a time
when my favorite cookie was an almond macaroon. Thankfully, the one
bakery who made these macaroons the way I liked,--with slivered
almonds on top,--was a 30-40 minute drive from where I was living.
While going through an edition of the Sunday Boston Globe, I found
this recipe from Odense Almond Paste which I've had ever since.
The first time I
made this recipe, I decided I needed to find a way to more quickly
break the almond paste into smaller pieces. This led to the purchase
of a very inexpensive box grater which not only served this purpose
but is used to grate granny smith apple for Strawberry Jam.
These are delicate
should be left on baking sheet until either completely cooled or
slightly warm to the touch to cool completely before removal.
Almond Macaroons, Julie's Version (makes about 25-35 cookies)
Almond Macaroons, Julie's Version (makes about 25-35 cookies)
1 roll (7 ounces)
Almond Paste
2/3 cup granulated sugar
2 egg whites, slightly beaten
(optional) Color sugar crystals or raw slivered almonds for decorating
Place oven rack on middle run setting. Preheat oven to 325 degrees farenheit.
Grease and flour baking sheets.
Remove almond paste from packaging. Grate almond paste using side of box grater which has the largest holes. Place grated almond paste in large mixing bowl.
With electric mixer on medium speed setting, combined almond paste and granulated sugar until crumbly. Turn mixer to low speed and add half the egg white. When paste forms, add remaining eggwhite and continue to mix on low speed until smooth.
Gently drop dough by small rounded teaspoons onto prepared baking sheet, leaving room for expansion. (Optional) Add colored sugar or slivered almonds as desired.
Bake 10 – 15 minutes or until macaroons are slightly golden.
Remove macaroons. Let macaroons cool completely or be slightly warm to the touch before moving to cooling rack to cool completely.
Let cookies cool completely before storing in airtight container.
2/3 cup granulated sugar
2 egg whites, slightly beaten
(optional) Color sugar crystals or raw slivered almonds for decorating
Place oven rack on middle run setting. Preheat oven to 325 degrees farenheit.
Grease and flour baking sheets.
Remove almond paste from packaging. Grate almond paste using side of box grater which has the largest holes. Place grated almond paste in large mixing bowl.
With electric mixer on medium speed setting, combined almond paste and granulated sugar until crumbly. Turn mixer to low speed and add half the egg white. When paste forms, add remaining eggwhite and continue to mix on low speed until smooth.
Gently drop dough by small rounded teaspoons onto prepared baking sheet, leaving room for expansion. (Optional) Add colored sugar or slivered almonds as desired.
Bake 10 – 15 minutes or until macaroons are slightly golden.
Remove macaroons. Let macaroons cool completely or be slightly warm to the touch before moving to cooling rack to cool completely.
Let cookies cool completely before storing in airtight container.
