A delicious variation on traditional macaroons.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cover cookie sheets with parchment paper or aluminum foil, shiny side up.

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  • In large mixing bowl, mix almond paste and white sugar until well blended. Mix in egg whites one at a time. Combine the flour, confectioners' sugar and salt; blend into the almond paste mixture. Stir in cherries.

  • Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat oven to 300 degrees F (150 degrees C).

  • Bake for 25 minutes. Remove parchment or foil from cookie sheets and let cool. Peel off macaroons.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

88.8 calories; 1.4 g protein; 15.6 g carbohydrates; 0 mg cholesterol; 20.5 mg sodium. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
12/01/2009
I was so excited to try these with some lovely almond paste my partner bought me. They were a total disaster. The "dough" was more like pancake batter consistency so I doubled the flour but after 30 minutes it was still very runny. I poured it onto the parchment and baked for 25 minutes but they weren't done and even after 35 minutes they did not brown up. They ran and flattened out. The flavor was okay but they stuck to the parchment (!?) and to our teeth. I will not try again. Almond paste is too expensive. Perhaps the creator of the recipe left out some important step? Read More
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