Mary Randolph's Macaroons

Oxmoor House
about 2 dozen


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1 (8-ounce) can almond paste
3/4 cup sifted powdered sugar
1/4 teaspoon almond extract
2 egg whites
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons sugar


Combine paste, 3/4 cup sugar, and almond extract in a large mixing bowl; beat well. Add egg whites (at room temperature), mixing well. Combine flour, baking powder, and salt in a small mixing bowl. Add to almond mixture, blending well.

Drop by heaping teaspoonfuls 2 inches apart onto parchment-lined cookie sheets. Flatten center of each cookie with the back of a wet teaspoon; sprinkle lightly with 2 tablespoons sugar. Let cookies stand 2 hours at room temperature.

Bake at 300° for 25 to 30 minutes. Cool slightly on cookie sheets. Remove from parchment, and cool completely on wire racks.

Created date

February 2010