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1
Using sharp knife, cut almond paste into thin slices.
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2
Sprinkle with small amount of sugar, then chop to consistency of coarse meal.
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3
Beat almond paste and remaining sugar in bowl of electric mixer; add egg whites and beat until smooth.
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4
Sprinkle flour over batter and continue beating to combine.
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5
Spoon mixture into pastry bag fitted with star tip.
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6
Pipe 1-inch circles on baking sheets lined with greased and floured aluminum foil, leaving 2 inches between cookies.
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7
Bake at 325F (160C) until lightly browned, about 15 minutes.
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8
Remove from oven and transfer foil with macaroons to wire rack.
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9
Cool completely before removing cookies from foil.
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10
About 40 macaroons.
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11
Each macaroon: 36 calories; 3 mg sodium; 0 cholesterol; 1 gram fat; 6 grams carbohydrates; 1 gram protein; 0.30 gram fiber.
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12
Notes:
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13
A macaroon is a cookie made with four ingredients: almond paste, egg whites, sugar and flour.
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14
In one variation, almond paste is replaced by shredded coconut and almond extract.
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15
When making macaroons, the dense almond paste needs to be chopped so the batter will be smooth.
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16
If prepared well, it bakes into light, crisp disks with chewy centers.
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17
Macaroons should be baked on pans lined with either parchment paper or lightly greased and floured aluminum foil.
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18
The surface of a properly baked macaroon is light brown with fine cracks.
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19
Macaroons need to be cooled to room temperature before being removed from the foil or parchment paper.
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20
Carefully pull away the foil with the help of a small metal spatula.
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21
If the macaroons were baked on parchment paper, place a moist cloth underneath for a few minutes to make them easier to remove.
