2 Reviews

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.

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Maito December 30, 2012

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.

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carollizc December 20, 2007
Swedish Almond Macaroons