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Almond Macaroons Recipe

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This recipe for Almond Macaroons, by , is from The Murphy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lealy Murphy
Added: Monday, August 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound blanched almonds
1 1/4 cups sugar
3 egg whites
1/2 teaspoon almond extract
1/2 teaspoon pure vanilla extract
Whole blanched almonds for garnish (optional)

Directions:
Directions:
Preheat the oven to 325˚F. Line 2 baking sheets with parchment paper.

In a food processor, grind the 1 pound of almonds. Measure the almonds: you need about 3 cups. If you donít have 3 cups after grinding the almonds, process another cup of almonds in the food processor and process until the almonds are very finely ground. Remove to a large bowl. Add the egg whites, almond extract, and vanilla. Mix well with your hands.

Form cookies on the prepared baking sheets, using a heaping teaspoon for each one and leaving about 1 1/2 inches of space between each cookie. If desired, place 1 whole blanched almond in the center of each macaroon. Bake for 10 minutes or until golden brown. Cool for 2 minutes on the baking sheets. Remove to a rack to finish cooling. Store in an airtight container for up to 3 days or freeze for up to 2 months.

(From Cookies Year-Round by Rosemary Black)

 

 

 

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