Almond Macaroons - Greek
Source of Recipe
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List of Ingredients
2 cups sliced or slivered blanched almonds -- (8
ounces)
1 1/2 cups sugar -- divided
2 egg whites -- beaten until bubbly but not
frothy
1 teaspoon almond extract
36 blanched almond slices -- for garnish
Recipe
Combine the 2 cups almonds and 1/2 cup of the sugar in a food processor
and grind as fine as possible.
Add the egg whites and almond extract to the almond mixture and process
until well blended.
Add the remaining 1 cup sugar and process again until a thick paste
forms.
Set the paste aside for 30 minutes (it will continue to thicken).
Preheat the oven to 300 degrees. Coat two or three baking sheets with
oil or butter. Drop tablespoon amounts of the almond paste mixture onto
the prepared baking sheets, allowing 1 inch between.
Place an almond slice on top of each one. Bake for 20 minutes.
Raise the oven temperature to 375 degrees and continue baking until the
macaroons are lightly golden on the bottom, 5 minutes more.
Remove the baking sheets from the oven and loosen the macaroons.
Set them aside to cool completely on the sheets. Serve right away, or
store in an airtight container at room temperature for up to 5 days.
Makes 36 macaroons.
Note: You can also pipe the almond paste onto the baking sheets through
a pastry tube, as is traditionally done.
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