Almond Macaroons (Pesach)
Source of Recipe
The Chef - e-mail list
Recipe Introduction
These are great for pesach. They will keep for several weeks in an airtight container.
List of Ingredients
2 cups (500 ml) finely chopped blanched almonds
2 egg whites
1 cup (250 ml) sifted powdered (confectioner's) sugar
1 tsp (5 ml) almond or vanilla extract
Recipe
Toast the chopped nuts in a preheated 350F (180C) oven, stirring occasionally, until lightly browned. Set aside. Beat the egg whites with an electric beater until stiff. Add the sugar gradually while beating, and beat for another 6 to 8 minutes. Fold in the chopped almonds and extract. Place by spoonfuls on a lightly greased baking
sheet and bake at 350F (180C) until lightly browned, about 20 minutes.
Makes about 3 dozen.
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