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MACAROONS




Source of Recipe


newspaper


Recipe Introduction


This recipe is adapted from one Thomas Jefferson brought back from Paris, where he was ambassador.


List of Ingredients




1 1/2 cups blanched almonds (skins removed)
1 cup sugar
1/4 teaspoon salt
2 large egg whites
Butter for the parchment paper

Recipe




Place almonds, sugar and salt in a food processor and process until very fine. Beat egg whites until foamy and fold gently into almond mixture. Butter a large sheet of parchment paper, and use it to line a baking sheet. Drop batter by teaspoonfuls onto the parchment paper. Bake on middle rack of preheated 300-degree oven for 15 to 20 minutes, or until golden around the edges. Let cool, then peel macaroons from the paper. Store in an airtight container. Makes about 30.