Sunday, December 14, 2008

Almond Macaroons

One 8-ounce can of almond paste
1-cup of sugar
2 large egg whites at room temperature
36 red or green candied cherries OR whole almonds

Preheat oven to 350 degrees.

Line two large baking sheets with parchment paper.

In a food processor or the large bowl of an electric mixer, combine the almond paste and sugar.  Process or beat until well blended.
Add the egg whites and process or blend until very smooth
Scoop up one tablespoon of the batter and lightly roll it into a ball.  Dampen your fingertips with cool water if necessary to prevent sticking.
Place on a prepared baking sheet and repeat with remaining batter, placing the balls about 
1-inch apart on the baking sheets.  Push a candied cherry or almond into the top of each cookie.

Bake for 18 to 20 minutes or until the cookies are lightly browned.  Let cool briefly on the baking sheets.
With a thin metal spatula, transfer the cookies to wire racks to cool completely.

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