Prep 10 mins
Cook 20 mins
From a little Swedish Recipes book of mine.
- 1⁄2 lb almond paste (about 1 cup)
- 1 cup sifted powdered sugar
- 3⁄4 teaspoon vanilla
- 1⁄4 teaspoon salt
- 2 -3 egg whites
- Knead almond paste until soft; work in powdered sugar.
- Add vanilla and salt.
- Add egg whites, a little at a time, blending well after each addition. Use just enough egg whites to make a soft dough that will hold its shape when dropped from a teaspoon.
- Line cookie sheets with unglazed brown paper.
- Drop paste onto sheets by teaspoonfuls, about 2 inches apart. Or force through a cookie press into rounds.
- Sprinkle with sugar.
- Bake about 20 minutes at 300 degrees.
- Place macaroons on damp towel to loosen the brown paper and remove paper. Cool on racks.
These were delicious, though a bit sticky. I think the keys would be to use one (not two or three) egg whites, maniuplate it minimally, use two spoons to drop (they will spread out) them onto a silpat lined pan (that makes it easy to get them up with a spatula once they are completely cool) and don't overbake them.
I don't know what went wrong here, but they didn't turn out at all! I carefully measured the almond paste, kneaded it for about half an hour, finally warming it in the microwave till it was the consistency of playdough. Mixing in the sugar made it dry and crumbly, and although I added less than two egg whites, the dough wouldn't hold its shape, even after adding a quarter cup of flour. I tried baking them anyway, and ended up with almond flavoured taffy. I threw them all out, since even using the damp towel, the paper still stuck to them.