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French Macaroons




Source of Recipe


Internet


List of Ingredients




1 (8-ounce) can almond paste
1 cup sugar plus extra for sprinkling
3 tablespoons egg whites (whites from about 1 1/2 large eggs)
Granulated or powdered sugar


Recipe



Break almond paste into 1-inch pieces. Combine with 1 cup sugar in bowl of heavy-duty mixer fitted with paddle attachment. Mix on slowest speed to crumb ingredients together. Pour in egg whites in 3 or 4 additions, beating well between additions and scraping down bowl frequently.

Scrape mixture into pastry bag fitted with plain tube that has 1/2-to 3/4-inch opening. Pipe 3/4- to 1-inch macaroons on 2 baking sheets or jelly-roll pans lined with parchment paper, leaving 1 inch between macaroons.

Wet flat-weave towel (not terry cloth) or napkin and fold into 2- inch-wide strip. Hold one end of strip in each hand and lower onto macaroons, one row at time, to flatten slightly. Sprinkle macaroons with granulated sugar.

Bake at 375 degrees until well puffed and golden, about 10 minutes. Cool on rack. To remove macaroons from paper, turn paper over and moisten back. Makes about 5 dozen small macaroons.

Variations:
Chocolate Macaroons: Add 3 tablespoons sifted unsweetened cocoa powder with sugar.

Pine Nut Macaroons: Cover moistened macaroons with pine nuts, shaking away excess, before baking.

Gommes: Decrease egg whites to 2 tablespoons in macaroon paste. Pipe mixture with star tube into star or rosette shapes, decorating centers with almonds or pieces of candied fruit. Do not moisten macaroons with towel. Allow to dry several hours. Bake at 450 degrees just until lightly colored. Brush tops with heated light corn syrup as soon as they come out of oven.

Crisp Amaretti: Increase egg whites to 1/4 cup (whites from 2 large eggs). Do not moisten macaroons with towel. Sprinkle with granulated sugar and bake at 350 degrees until crisp and dry, 15 to 20 minutes. Cool amaretti on pans. Remove from parchment paper and store in tins to keep crisp.