Almond Macaroons
Makes 24 Cookies
Ingredients
3 cups (12 ounces) slivered almonds
1-1⁄2 cups (10-1⁄2 ounces) sugar
3 large egg whites
1 teaspoon almond extract
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Line 2 baking sheets with parchment paper.
- Process almonds in food processor until ground, 1 minute. Add sugar; process 15 seconds longer. Add whites and extract; process just until paste forms. Scrape down bowl and process until stiff but cohesive, malleable paste (similar in consistency to marzipan or pasta dough) forms, about 5 seconds longer. If mixture is crumbly or dry, turn processor back on and add water by drops until proper consistency is reached.
- Working with 2 tablespoons of dough at a time, roll dough into balls and space 1-1⁄2 inches apart on prepared baking sheets.
- Bake until macaroons are golden brown, 20 to 25 minutes, switching and rotating baking sheets halfway through baking. Transfer macaroons, still on parchment (to prevent from tearing), to wire racks and let cool completely.
LEMON-ALMOND MACAROONS
Make paste without water. Add 2 tablespoons grated lemon zest and process 10 seconds longer.
PINE NUT–CRUSTED ALMOND MACAROONS
Roll paste into balls between palms. Dip each ball into 3 beaten egg whites, then roll in 2-1⁄2 cups pine nuts, lightly pressing with fingertips. Transfer cookies to baking sheet and flatten slightly with fingers, making 1-inch-wide buttons.
FUDGE-ALMOND MACAROONS
Decrease almonds to 1-1⁄2 cups and add 1 cup Dutch-processed cocoa and 1⁄4 teaspoon salt along with sugar. Macaroons are done when they have cracked lightly across top.
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