From: Jewish Cooking Boot Camp - Andrea Marks Carneiro & Roz Marks - Pg 120
1 1/4 cups almonds
3/4 cup sugar
1 egg white
1/2 teaspoon vanilla extract
Preheat the oven to 400 degrees F.
Put the almonds and sugar into a food processor with a metal blade. Process just until the mixture is smooth (don't over process).
Add 1 egg white and pulse 10 times.
Add the vanilla and pulse 2 to 3 times.
You should be able to shape the batter with your hands; it should be sticky and thick.
Lay a piece of baker's parchment on a baking sheet.
Shape the batter into balls the size of walnuts, and arrange them on the parchment.
Brush each macaroon with a little water.
Bake the macaroons for 16 minutes or until lightly browned.
Remove the baking sheet from the oven, cool the cookies completely on the parchment, and remove.
Store in a tightly covered container. They also free well.
Note: The size of the egg and the amount of oil in the almonds determine the consistency, so you might have to add a bit more ground almonds to make
it thicker or egg white if it's too dry to form into a ball.
Yield: About 12 Macaroons
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