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1995-09-27
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From: "Marian Russell" <mrussell@sgit.iaea.or.at>
Newsgroups: rec.food.recipes
Subject: Almond Macaroons
Date: 3 May 1995 07:34:25 -0600
Organization: Engineering International Inc., Public Internet Access
Message-ID: <4q39+WKTdjA@sgit.iaea.or.at>
After 20 years of carrying around a recipe I cut out of a newspaper,
I tried making almond paste and almond macaroons. The newspaper
recipe was TOO SWEET and not specific enough about how to make the
dough (the cookies were too thin and dry). This is the updated recipe
and, if I do say so myself, it's quite good! The cookies are chewy
and taste like the best almond macaroons I've ever eaten anywhere
else.
Almond Macaroons
* * * * * * * *
1 recipe almond paste (recipe follows)
2 cups powdered sugar
1/4 teaspoon salt
4 Tablespoons flour
2 raw egg whites (can be 1 to 4 - see instruction 2)
1) Soften almond paste with the back of a tablespoon and
work in the dry ingredients. Mix well.
2) Begin adding egg whites, preparing them one at a time in
case you don't need all of them. Blend well after each addition.
Use only enough egg white to make a soft dough that will HOLD
ITS SHAPE when dropped from a spoon.
3) Drop 2 inches apart on a brown-paper-covered baking
sheet. Pat tops lightly with fingers dipped in cold water.
4) Bake at 150 degrees C (300 degrees F) for 18 to 20
minutes, or until set and delicately browned.
5) Remove from paper with a spatula onto wire racks to cool.
Almond Paste
* * * * * * *
2 cups ground almonds (measure after grinding)
3/4 cup sifted powdered sugar
1/4 cup raw egg whites (flexible - see Note below)
2 teaspoons almond extract
1) Combine the ground almonds with the sugar, then blend in
the egg whites and almond extract.
2) Mold into a ball and age for four days in a tightly
covered container in the refrigerator.
Note: If you have 1/2 cup of egg whites and you don't want
to throw the extra 1/4 cup away, simply use the whole 1/2 cup
for this recipe and add fewer egg whites for the almond
macaroons.