Almond Macaroons

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READY IN: 40mins
YIELD: 55 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 7
    7 ounces whole almonds or 7 ounces slivered almonds
  • 1 12
  • 1 12
    teaspoons almond extract
  • 3 -4
    large egg whites
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DIRECTIONS

  • In a food processor fitted with a steel blade, combine the almonds and sugar.
  • Process until the almonds are very fine and the mixture is beginning to pack together around the sides of the bowl, at least 3 minutes.
  • Add the almond extract.
  • With the processor on, gradually add only enough of the egg white to form a ball of dough around the blade.
  • With the processor still running, add only enough of the additional egg white so that the dough has the consistency of very thick, sticky mashed potatoes and no longer forms a ball.
  • Form the cookies by either piping them or dropping them by spoonfuls onto parchment lined sheet pans.
  • Use a finger or pastry brush dipped in water to smooth the tops, then allow to rest at room temp for 30 minutes prior to baking.
  • Preheat the oven to 300°F.
  • Position the racks in the upper and lower thirds of the oven.
  • Bake the cookies for 20-25 minutes, or until the edges of the cookies barely begin to color.
  • Rotate the pans from front to back and top to bottom about halfway through the baking time to ensure even baking.
  • Slide the parchment onto racks and cool the cookies completely before detaching them from the parchment.
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