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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Five Alls almond macaroons Recipe

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This recipe for Five Alls almond macaroons is from The Hutchings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces pure almond paste ("Chicago" brand preferred) They use the kind in a can!

8 ounces granulated sugar

1½ ounces (by volume) egg whites

Whole raw almonds


Special Equipment

Pastry bag with a No. 9 star tube

Parchment paper
Directions:
Directions:
Heat oven to 375 degrees. Combine almond paste, sugar and egg. Do not whip or over mix; transfer mixture to pastry bag fitted with a No. 9 star tube. Pipe onto a baking sheet lined with parchment paper. Top each cookie with a whole, natural almond. Press down slightly. Bake for approximately 15 minutes. Ridges and edges should brown slightly. Cool before peeling from pan liner, and store in plastic bag or airtight container. Refrigerate if long-term storage is required.
Number Of Servings:
Number Of Servings:
2 Dozen

 

 

 

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