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Almond Macaroons (I)

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Almond Macaroons (I)

Cuisine:Italian

Course:Dessert

20m prep 20m cook 1h 10m ready

About 30 cookies Known in Italy as amaretti. A very light, fine-textured macaroon. For the French filled cookie, see Macarons.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 ½ cups blanched whole almonds
    • ¾ cup powdered sugar
    • ½ cup granulated white sugar
    • ¼ cup light corn syrup
    • ½ teaspoon almond extract
    • Powdered sugar
    • Corn syrup (or liquid flavoring such as rose water, orange flower water, or liqueur)
    Sub-recipe steps
    1. Combine in a food processor: 1 ½ cups blanched whole almonds; ¾ cup powdered sugar; ½ cup granulated white sugar
    2. Process until the nuts are very finely ground. Add: ¼ cup light corn syrup; ½ teaspoon almond extract
    3. Process until the mixture is thoroughly blended and moist enough to hold together when pressed in your hand. If it seems a bit dry, add a teaspoon or so of water and process to combine.
    4. Remove the paste from the processor and knead several times, just to bring the paste together, on a surface dusted with: Powdered sugar
    5. The paste is now ready for use. Or store at room temperature, wrapped tightly in plastic, for 1 week; for long-term storage, refrigerate for up to 4 weeks, or freeze for up to 3 months. Bring to room temperature before using. If the paste seems very hard, knead in by hand, or beat in with a stand mixer fitted with the paddle attachment: Corn syrup (or liquid flavoring such as rose water, orange flower water, or liqueur)
  • 1 cup (100g) powdered sugar
  • Pinch of salt
  • 3 large egg whites
  • (¼ teaspoon almond extract)

Let's Cook

  1. Step 1.

    Combine in a food processor: 1 cup (275g) almond paste, store-bought or homemade; 1 cup (100g) powdered sugar; Pinch of salt

  2. Step 2.

    Pulse until finely crumbled. With the machine running, slowly add and process until the mixture is smooth, about 1 minute: 3 large egg whites; (¼ teaspoon almond extract)

  3. Step 3.

    Transfer the mixture to a large heavy saucepan and cook, stirring constantly, over medium heat until slightly thickened, about 4 minutes. Transfer to a bowl and refrigerate until cooled and slightly firm, 20 to 30 minutes.

  4. Step 4.

    Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.

  5. Step 5.

    Drop the dough by the heaping teaspoon about 2 inches apart onto the prepared baking sheets. Bake until the cookies are tinged with brown, 15 to 17 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.

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