Swiss Almond Macaroons

recipe
Notes: These chewy macaroons have a crinkly, powdered sugar-dusted surface. Store them airtight for up to 3 days.
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Yield:

Makes about 45 macaroons

Recipe from

Sunset

Nutritional Information

Calories 46
Caloriesfromfat 30 %
Protein 0.8 g
Fat 1.5 g
Satfat 0.2 g
Carbohydrate 7.5 g
Fiber 0.0 g
Sodium 51 mg
Cholesterol 0.5 mg

Ingredients

3 large egg whites
8 ounces almond paste (about 1 cup)
1 cup granulated sugar
1 teaspoon grated lemon peel
1/3 cup powdered sugar

Preparation

1. In a small bowl, with a fork, beat egg whites until slightly frothy, then measure and reserve exactly 1/3 cup; discard any remaining.

2. In a food processor, whirl almond paste, granulated sugar, and lemon peel until fine crumbs form. Add measured egg whites and whirl until very smooth.

3. Spoon mixture in 1-teaspoon portions, 2 inches apart, onto three buttered and floured or cooking parchment- lined 12- by 15-inch baking sheets. (Or spoon mixture into a pastry bag fitted with a 1/2-inch plain tip and squeeze 1 1/4-inch-wide rounds onto baking sheets.)

4. Sift powdered sugar over rounds to coat evenly. Let unbaked cookies stand, uncovered, until they develop a slight crust, about 4 hours.

5. Pinch top of each round with thumb and forefinger of both hands simultaneously to crinkle cookies.

6. Bake in a 350° oven until macaroons are a rich golden brown, 8 to 12 minutes. Cool cookies completely on sheets. Slide a thin spatula under cookies to release.

Note: Nutritional analysis is per cookie.

Note:

November 2003
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