Almond Macaroons
Makes 2 to 2 1/2 dozen macaroons
These macaroons have a slightly crispy exterior and chewy interior. Beyond that, three different forms of almond create an exquisitely almond-y flavor. Fancy cooks pipe their macaroons from a pastry bag, but I don't. Do not keep almond paste on hand in your pantry--buy it fresh each time, as it goes rancid very quickly. I don't usually recommend brands, but I have found that Betty Crocker Almond Paste is far superior to everything else--easier to chop, more fragrant, and better-tasting. Of course if you live in Europe, where almond paste makes a more frequent appearance on the dessert table than it does in America, you should use your favorite brand.
1 cup (7 ozs.) sugar
7 oz. tube almond paste, coarsely chopped
1 cup (5 ozs.) slivered almonds or 1 3/4 cups (5 ozs.) sliced almonds
2 large egg whites
1 teaspoon almond extract
-- Set the oven racks at the lower middle and bottom levels. Cover two cookies sheets with parchment paper and preheat the oven to 300°.
-- In a food processor fitted with a steel blade, grind together the sugar, almond paste, and almonds until light and fluffy in appearance. Transfer mixture to a large mixing bowl.
-- Add the egg whites and almond extract to the mixing bowl and beat on medium speed until just combined. Mixture will look fairly wet and be very sticky.
-- Use about 1 Tablespoon of dough per cookie, place no more than 8 or 9 cookies on each cookie sheet. Bake at 300° for 8 to 10 minutes, then reverse the cookie sheets, putting the one from the lower middle rack on the bottom rack and vice versa. Bake another 8 to 10 minutes, or until macaroons have puffed and colored slightly. Do not overbake, as they will continue to cook on the cookie sheets out of the oven.
-- Remove from heat and allow cookies to cool for a few minutes on the cookie sheets, then remove from cookie sheets to cool fully on wire racks.
Storage
These macaroons keep in an airtight container for up to four days, and may even be better a day old than they are the day you bake them.
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