Recipe#7348

Title: Almond Macaroons

From: "Marian Russell" mrussell@sgit.iaea.or.at 
 Newsgroups: rec.food.recipes 
 Subject: Almond Macaroons 
 Date: 3 May 1995 07:34:25 -0600 
 Organization: Engineering International Inc., Public Internet Access 
 Message-ID: <4q39+WKTdjA@sgit.iaea.or.at> 

1 recipe almond paste (recipe follows)
 2 cups powdered sugar
 1/4 teaspoon salt
 4 Tablespoons flour
 2 raw egg whites (can be 1 to 4 - see instruction 2)
 1)  Soften almond paste with the back of a tablespoon and
 work in the dry ingredients.  Mix well.
 2)  Begin adding egg whites, preparing them one at a time in 
 case you don't need all of them.  Blend well after each addition.
 Use only enough egg white to make a soft dough that will HOLD 
 ITS SHAPE when dropped from a spoon.
 3)  Drop 2 inches apart on a brown-paper-covered baking 
 sheet.  Pat tops lightly with fingers dipped in cold water.
 4)  Bake at 150 degrees C (300 degrees F) for 18 to 20
 minutes, or until set and delicately browned.
 5)  Remove from paper with a spatula onto wire racks to cool.
               Almond Paste
 2 cups ground almonds (measure after grinding)
 3/4 cup sifted powdered sugar
 1/4 cup raw egg whites (flexible - see Note below)
 2 teaspoons almond extract
 1)  Combine the ground almonds with the sugar, then blend in
 the egg whites and almond extract.
 2)  Mold into a ball and age for four days in a tightly 
 covered container in the refrigerator.
 Note:  If you have 1/2 cup of egg whites and you don't want
 to throw the extra 1/4 cup away, simply use the whole 1/2 cup
 for this recipe and add fewer egg whites for the almond
 macaroons.