Almond Macaroons
Macaroon de AlmendrasMacaroons made of coconut or almonds are found in bakeries all over Mexico.
Ingrediënten
Makes about 16 cookies
- 1 cup slivered blanched almonds
- 2 ⁄3 cups sugar
- 1 tablespoon all-purpose flour
- Pinch salt
- 1 large egg white
- ¼ teaspoon pure almond or vanilla extract
- Confectioners' sugar
- 16 whole almonds
Instructies
- Preheat the oven to 350°.
- Line a cookie sheet with parchment.
- In a food processor, grind the slivered almonds, sugar, flour, and salt until fine, 10 to 15 seconds.
- Add the egg white and extract.
- Blend until well mixed, 6 to 8 seconds.
- The dough will be a bit sticky.
- Roll the dough into 16 balls about 1-inch in diameter, and arrange about 2 inches apart on the cookie sheet.
- Slightly flatten the balls.
- Dust lightly with confectioners' sugar.
- Press 1 almond into the top of each cookie.
- Bake 12 to 14 minutes, or until pale golden.
- Transfer to a rack.
- Cool completely.
Notes / Tips / Wine Advice:
Keep the macaroons in an airtight container at room temperature 3 to 4 days.
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