Persian Almond Macaroons
- Reviews 1
Ready In: 30 mins
Serves: 24
Yields: 24 cookies
Ingredients
- 4 whites extra large eggs
- 1 1⁄2 cups unblanched almonds
- 1 1⁄2 cups granulated sugar
- 10 almonds, blanched and sliced in vertical quarters
Directions
- Preheat oven to 325 degrees Fahrenheit.
- Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor.
- Turn mixture into top of double boiler and heat over simmering water for 8 to 10 minutes, stirring constantly until mixture is smooth and slightly wet, similar to porridge.
- .Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them.
- Top each with slice of blanched almond.
- Bake for about 20 minutes, or until cookies turn pale brown.
- .Remove from pan when cool.
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