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Hotel DuPont Macaroons Recipe

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

Contributor:  
Contributor:  
Elise Blaese

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. of almond paste
cups + 2 tbs of sugar
2 egg whites
1/2 tsp. of vanilla

Directions:
Directions:
1) Preheat the oven to 325F.
2) Place sugar on slow speed in a mixer. Then add one egg white and mix until blended. Then add the almond paste in small amounts until the mixture is well blended. Add the rest of the egg whites and mix until smooth. You should refrigerate this batter for two hours if you expect to use this as a drop cookie recipe using a conventional cookie tray.
3) Splat mat the cookie trays. Drop about two teaspoons of batter per cookie, leaving two inches clearance on all sides (do only 12 per cookie tray). Bake no more than 15 or 20 minutes or until light golden or tan around the edges. Let the macaroons cool on the tray and then remove them gently with a flat spatula and transfer them to a wire cooling rack

 

 

 

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