ALMOND MACAROON COOKIES RECIPES

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ALMOND MACAROONS I RECIPE | ALLRECIPES



Almond Macaroons I Recipe | Allrecipes image

Top traditional macaroons with chopped almonds.

Provided by Carmen

Categories     Desserts    Nut Dessert Recipes    Almond Dessert Recipes

Yield 2 dozen

Number Of Ingredients 7

½ pound almond paste
1 cup white sugar
3 egg whites
? teaspoon salt
2 tablespoons cake flour
? cup confectioners' sugar
2 tablespoons chopped blanched almonds

Steps:

  • Cover cookie sheets with parchment or aluminum foil, shiny side up.
  • Soften almond paste with your hands or food processor. In large mixing bowl, blend almond paste and sugar.
  • Separate eggs and add whites to mixture. Mix in confectioners' sugar, flour and salt. Stir well.
  • Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes.
  • Preheat oven to 300 degrees F (150 degrees C). Sprinkle cookies with chopped almonds and bake for 25 minutes. Remove parchment or foil from cookie sheets and let cool. Peel off macaroons.

Nutrition Facts : Calories 182 calories, CarbohydrateContent 30.5 g, FatContent 6 g, FiberContent 1.1 g, ProteinContent 3.1 g, SaturatedFatContent 0.6 g, SodiumContent 40.3 mg, SugarContent 20.1 g

ALMOND MACAROONS RECIPE | MARTHA STEWART



Almond Macaroons Recipe | Martha Stewart image

This classic almond cookie is moist, soft, and chewy.

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes 1 dozen

Number Of Ingredients 6

4 ounces almond paste (about 5 1/2 tablespoons)
1/2 cup confectioners' sugar, plus more for dusting
Pinch of coarse salt
1 large egg white
1/4 teaspoon pure vanilla extract
1/4 cup sliced almonds

Steps:

  • Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
  • Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.

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