Mary Randolph's Macaroons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (8-ounce) can almond paste |
3/4 cup sifted powdered sugar |
1/4 teaspoon almond extract |
2 egg whites |
1/4 cup all-purpose flour |
1/4 teaspoon baking powder |
1/8 teaspoon salt |
2 tablespoons sugar |
Directions:
1. Combine paste, 3/4 cup sugar, and almond extract in a large mixing bowl; beat well. Add egg whites (at room temperature), mixing well. Combine flour, baking powder, and salt in a small mixing bowl. Add to almond mixture, blending well.
2. Drop by heaping teaspoonfuls 2 inches apart onto parchment-lined cookie sheets. Flatten center of each cookie with the back of a wet teaspoon; sprinkle lightly with 2 tablespoons sugar. Let cookies stand 2 hours at room temperature.
3. Bake at 300° for 25 to 30 minutes. Cool slightly on cookie sheets. Remove from parchment, and cool completely on wire racks.
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