Almond Macaroons
A Betty Crocker betty-crocker-cookies recipe for Almond Macaroons.
Ingredients
- 1 package almond paste (7 or 8 ounces), 7 ounce
- 0.3 cup all-purpose flour
- 1 0.3 cup powdered sugar
- 0.3 tsp almond extract
- 2 egg whites
- 3 dozen blanched whole almonds
Instructions
- 1
Grease cookie sheet. Break almond paste into small pieces in large bowl. Stir in flour, powdered sugar and almond extract. Add egg whites. Beat with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth. Place dough in decorating bag fitted with #9 rosette tip. Pipe 1 1/2-inch cookies about 2 inches apart onto cookie sheet. Top each with almond. Refrigerate 30 minutes. Heat oven to 325º. Bake about 12 minutes or until edges are light brown. Immediately remove from cookie sheet to wire rack. Cool completely. Store in airtight container. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "36 Cookies" "0:30" Protein; 8g Carbohydrate; 0mg Cholesterol; 4mg Sodium Page 3 Other Carbohydrates Don't waste those egg yolks! Place them in a small container, adding enough water to cover yolks completely (to prevent drying). Cover tightly and refrigerate up to 24 hours. Drain water before using. Make It Your Way Add 2 teaspoons finely grated orange peel and 3 drops each red and yellow food color to create Orange-Almond Macaroons.