Macaroons
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 2/3 cup granulated sugar
- Scant 1/4 cup egg whites*, slightly beaten for easier measuring
- *Tip: Do not use more than the scant 1/4 cup of egg whites, or you will have almond pancakes, not macaroons.
This is one of the easiest cookies to make from scratch! Almond macaroons are a hundred year old Scandinavian tradition.
Time
15 minutes to assemble
1 hour to chill
15 minutes to bake
Total Time: 1 hour & 30 minutes
1 hour to chill
15 minutes to bake
Total Time: 1 hour & 30 minutes
Yield
20 – 2 1/2 inch cookies
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 2/3 cup granulated sugar
- Scant 1/4 cup egg whites*, slightly beaten for easier measuring
- *Tip: Do not use more than the scant 1/4 cup of egg whites, or you will have almond pancakes, not macaroons.
Directions
- Preheat oven to 350°F with rack in center. Line baking sheet with parchment paper.
- Add Almond Paste (grated using large hole side of a box grater) and sugar to mixing bowl. Beat until the texture of crumbs.
- With mixer on low, slowly add egg whites and beat until mixed. Beat on high for 3 minutes, until a creamy paste is formed, scraping down bowl 2-3 times. Cover and refrigerate for one hour.
- Drop teaspoon size dollops of batter onto paper, leaving 2 inches of space between cookies.
- Bake 15 minutes or until lightly golden. Cool cookies completely before removing from baking sheet. Store in an airtight container between layers of wax paper for 3-5 days.
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