Macaroons I

Name: Macaroons I
Yield: 2 dozen
Ingredients: ½ pound almond paste; 1 cup white sugar; 3 egg whites; ⅛ teaspoon salt; 2 tablespoons cake flour; ⅓ cup confectioners' sugar

Rating: 3.29 stars

7 Ratings
4 Reviews
3 Photos

Easy to make, elegant and classy.

By Veronica

Gallery

Recipe Summary

Servings:

Yield:

2 dozen

Nutrition Info

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

½ pound almond paste
1 cup white sugar
3 egg whites
⅛ teaspoon salt
2 tablespoons cake flour
⅓ cup confectioners' sugar

Directions

Step 1
Cover cookie sheets with parchment paper or aluminum foil.

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Step 2
In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended. Mix in the confectioners' sugar, flour, and salt until smooth and well blended.
Step 3
Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).
Step 4
Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.

Nutrition Facts

Per Serving:

87 calories; protein 1.4g; carbohydrates 15.1g; fat 2.6g; sodium 19.9mg. Full Nutrition

Reviews (4)

Most helpful positive review

COCO189

10/18/2003

this was an excellent cookie the dough stayed relativley firm through out the whole time i was pressing them. most people really liked them Read More

Helpful

(15)

Most helpful critical review

Chris D. Williams

12/07/2008

This recipe leaves out many important pieces of information. For example you will need to pulse the almond paste with the sugar in your food processor until it is almost granular or your cookies will have lumps. There is no need to let the cookies stand for 30 minutes before baking - they will just form pools on your cookie sheet. There is no way in the world this cookie dough will go through a cookie press - it's far too thin! Do not try do make these on aluminum foil - they will stick. Best would be to use SilPat - a silicon mat costing about 20. The 25 minute baking time is too long - try 21 minutes. Finally if you want to make them into sandwich cookies (as is shown in the picture) try bringing 1/2 c. heavy cream to a simmer pouring it over 5 oz. chocolate and stirring until smooth. Bring to room temperature or slightly cooler - so the chocolate mixture will solidify - and then spread it between two cookies to make a sandwich. I gave it two stars because w/the above modifications the ingredients can be made into cookies (albeit not cookies that look like the picture) but the recipe is very sloppily written and I do not recommend it. Read More

Helpful

(151)

7 Ratings

5 star values: 2
4 star values: 2
3 star values: 0
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Chris D. Williams

12/07/2008

Helpful

(151)

COCO189

10/17/2003

this was an excellent cookie the dough stayed relativley firm through out the whole time i was pressing them. most people really liked them Read More

Helpful

(15)

LENOIRLADY

10/20/2008

Moist and tasty Read More

Helpful

(10)

bakeholic

03/12/2012

it tasted good but i did'nt like it as macaroon. Read More

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All Reviews for Macaroons I

- of Reviews

Macaroons I

Servings Per Recipe: 24
Calories: 86.6

% Daily Value *

protein: 3 %

carbohydrates: 5 %

dietary fiber: 2 %

sugars:

fat: 4 %

saturated fat: 1 %

vitamin a iu:

niacin equivalents: 2 %

folate: 2 %

calcium: 2 %

iron: 1 %

magnesium: 5 %

potassium: 1 %

sodium: 1 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.