Macaroons

1. 1

   Preheat the oven to 350F (180C).

2. 2

   Beat the egg whites with an electric mixer until stiff peaks form.

3. 3

   One tablespoon at a time, beat in the sugar, and beat until the mixture is stiff and glossy.

4. 4

   Fold in the almond flour, rice flour, and almond extract.

5. 5

   Line a large baking sheet with wax paper.

6. 6

   Using a rounded teaspoon for each cookie, drop 24 mounds of the batter, spaced well apart, on the baking sheet.

7. 7

   Top each mound with a blanched almond.

8. 8

   Bake for 1215 minutes, or until the cookies are pale gold.

9. 9

   Cool the macaroons on the baking sheet.

10. 10

    Carefully peel the cookies from the paper.

11. 11

    Store in an airtight container.

12. 12

    Variation: Hazelnut Macaroons

13. 13

    Substitute hazelnut flour (hazelnut meal), hazelnut or vanilla extract, and peeled hazelnuts for the almond flour, almond extract, and blanched almonds.

No additional tips available.