* Exported from MasterCook *

Macaroons

Recipe By : Cooking Live Show #CL8903
Serving Size : 34 Preparation Time :0:00
Categories : Cookies French

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb Canned almond paste
2/3 c Granulated sugar
1/4 c Confectioners' sugar
2 lg Egg whites

Preheat oven to 375?F and set rack at middle level in oven.

Break the almond paste into 1" pieces. In the bowl of a mixer,
combine almond paste, and sugars. With the paddle attachment, mix on
the slowest speed to crumble together, paste and sugars. Pour in the
egg whites in 3 to 4 additions, beating well between each addition.

Scrape down the bowl frequently as you are adding the egg whites.

If possible, leave time to pack the macaroon paste into a plastic
container and allow it to age overnight in the refrigerator before
baking.

Use a plain tube with a 1/2 to 3/4" opening (Ateco #7 or #8) to pipe
3/4 to 1" macaroons on parchment or waxed paper lined cookie trays.
Leave 1" around each macaroon.

Moisten the surface of the macaroons with a wet towel and sprinkle
with granulated or confectioners' sugar. Bake immediately for 15 to
20 minutes, until thet are well puffed and golden. Cool the
macaroons. When cool, remove them from paper by turning paper over
and moistening the back of the paper, then peel it off.

Yield: 34 Cookies


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