Simple Almond Macaroons
These macaroons have some of the egg whites whipped, making the center lighter than the usual macaroon. I love almond macaroons, but didn't like the gummy-ness of many recipes. They are simple, yet elegant and full of full-bodied almond flavor. It's also a great way to use up some extra egg whites which always seem to gather in the refrigerator.
8 ounces almond paste, room temperature
2 egg whites
3 Tbsp granulated sugar
2 egg whites
3 tbsp granulated sugar
Extra granulated sugar to sprinkle on the top
Preheat the oven to 325°. Have silpat covered or parchment covered sheet pans ready.
In a mixing bowl, Beat the almond paste with a paddle until smooth. Add the egg whites and mix until smooth, then add the sugar.
In a separate bowl, beat the additional 2 egg whites until evenly white and frothy. Slowly add the sugar and beat until a stiff, but soft and glossy peak. Fold into the almond mixture.
Scoop the batter or fill a pastry bag with a plain 1/2-inch tube and pipe rounds (about 1 1/2-inch around) onto the sheet pans. Sprinkle with the sugar and bake until evenly golden. Allow to cool to remove from the parchment. They naturally come off the silpats very nicely.
Make approx. 2 dozen small cookies. For parchment paper, you will need to allow the cookies to cool before removing or the bottoms will stick.
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A Note from Chefmom...
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These cookies are packed with the perfect almond flavor, but they are somewhat plain looking. I love them that way, but I do sometimes dip them halfway into melted semi-sweet chocolate to put onto Christmas party trays.
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