Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
* 1 package (7 to 8 ounces) almond paste
* 2 egg whites
* 1 cup sugar
* 2 tablespoons sugar
* 1 teaspoon vanilla
Directions:
1.
Put almond paste in bowl and break up into small pieces. Pour egg whites on top of paste. Let stand, covered, in refrigerator 12-24 hours, turning and stirring from time to time. (Egg whites will liquefy almond paste.)
Blend whites and almond paste together into smooth paste, and add sugar and vanilla, mixing all well together to form smooth but sticky dough.
Line cookie sheet or sheets with aluminum foil. Lightly oil foil.
Shape dough into balls the size of large marbles and place on foil 2\” apart.
Bake at 325°F for 15-20 minutes, or until lightly browned around edges and center is firm.
Remove cookie sheet from oven.
Transfer foil in one piece with cookies still on it to cooling rack.
Re-line cookie sheet with new oiled foil and put in another batch to bake.
When first batch of cookies is completely cool, peel macaroons carefully off foil; discard used sheets of foil. (If you try to take macaroons off foil before completely cool, their chewy centers will stick to foil and fragment the cookies.)
Notes:
Nutritional Facts per serving
CALORIES 54.4 CAL
FAT 1.8 G
SATURATED FAT 0.2 G
CHOLESTEROL 0 MG
SODIUM 3.7 MG
CARBOHYDRATES 9.3 G
TOTAL SUGARS 6.3 G
DIETARY FIBER 0.3 G
PROTEIN 0.8 G
makes 1 dozen