CookEat Recipe
Almond Macaroons
Small golden almond and egg-white biscuits piped onto a baking sheet.
Method
Steps
Step 1
Blanch the almonds in boiling water for the printed three minutes, drain, peel and dry near a low oven for the printed ten minutes. Let them cool enough to handle.
Step 2
Pound or process almonds with powdered sugar, egg whites and the measured vanilla estimate to a smooth thick paste. Beat until it holds a piped shape.
Step 3
Fit a pastry bag with an approximately half-inch plain tip. Pipe separated rounds about one inch across onto a parchment-lined baking sheet. Lightly dab their tops with a clean damp towel to smooth the surface.
Step 4
Bake in a low-to-moderate oven, using the printed twenty minutes only as a guide, until golden and set through. Cool completely before lifting from the parchment.
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