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1
Position rack in upper third of oven and preheat to 350F.
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2
Line 2 baking sheets with parchment paper or wax paper; grease liner lightly with margarine.
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3
Grind almonds with 1/4 cup sugar in food processor until mixture forms fine, even crumbs.
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4
Add egg whites and vanilla sugar, if using, and process until smooth, about 20 seconds.
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5
Add remaining sugar in 2 additions and process about 10 seconds after each or until smooth.
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6
With moistened hands, roll about 1 tablespoon mixture between your palms to a smooth ball.
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7
Put on prepared baking sheet.
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8
Continue shaping macaroons, spacing them 1 inch apart.
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9
Press each macaroon to flatten it slightly so it is about 1/2 inch high.
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10
Brush entire surface of each macaroon with water.
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11
If both baking sheets dont fit on rack, bake them one at a time.
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12
Bake macaroons 18 to 20 minutes or until very lightly but evenly browned; centers should still be soft.
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13
Remove from oven.
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14
Lift one end of paper and pour about 2 tablespoons water under it, onto baking sheet; water will boil on contact with hot baking sheet.
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15
Lift other end of paper and pour about 2 tablespoons water under it.
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16
When water stops boiling, remove macaroons carefully from paper.
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17
Transfer to a rack to cool.
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18
Keep them in airtight containers.
