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MACAROONS
Preheat the oven to 350F. Line several large baking sheets with wax paper and set aside. In the bowl of a mixer beat the almond paste with 1 of the egg whites until the paste absorbs the egg white and is smooth. Beat in the confectioner╒s sugar, vanilla extract, and the remaining egg whites. Beat until the mixture is smooth. Fit a large pastry bag with a 7/16-inch plain pastry bag and fill the bag with the mixture. Pipe the mixture into 1-inch round circles, separating each circle by an inch. With a pastry brush dipped in cold water press down on each macaroon to flatten the surface. Bake on the top rack of the oven for 20-25 minutes. Pour about 1/2 cup cold water between the parchment paper and the baking sheet (tilting the baking sheet so that the water runs over the entire surface and drains thoroughly into the sink), to steam the cookies off the paper. Place the baking sheet on a wire rack and let rest until lukewarm. While the cookies are still warm, remove them from the paper and sandwich them back to back in pairs.
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To make 36 small or 18 large macaroons:
2 lbs almond paste
6 egg whites
2 cups confectioner╒s sugar
2 tbsp granulated sugar
2 tsp vanilla extract
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30
mn
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25
mn
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kept in an airtight box they will keep for 1 month.
