Difference between revisions of "Almond Macaroons I"
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* ½ pound [[almond paste]] | * ½ pound [[almond paste]] | ||
| − | == | + | == Procedures == |
# First rub the [[granulated sugar|sugar]] and paste together, then add the beaten whites. | # First rub the [[granulated sugar|sugar]] and paste together, then add the beaten whites. | ||
# This may be put on oiled paper with a pastry bag and tube, or may be dropped in small bits from the tip of a spoon. | # This may be put on oiled paper with a pastry bag and tube, or may be dropped in small bits from the tip of a spoon. | ||
Latest revision as of 16:47, 15 July 2012
Ingredients
- 3 egg whites
- 1 cup powdered sugar
- ½ pound almond paste
Procedures
- First rub the sugar and paste together, then add the beaten whites.
- This may be put on oiled paper with a pastry bag and tube, or may be dropped in small bits from the tip of a spoon.
- Bake fifteen to twenty minutes in a cool oven.
- When done, invert the paper and wet with a cloth wrung out of cold water.
- The macaroons will then easily peel off.
- Before baking, the macaroons may be sprinkled with almonds which have been blanched and shredded or chopped.
