by Chef Michael Salmon
I love macaroons, whether they are made from coconut or almonds. These cookies are crisp on the outside and soft in the middle and are very easy to make. Almond paste is available in most grocery stores and is made of equal parts ground almonds and powdered sugar. Don’t confuse almond paste with marzipan, which has a much higher sugar content and less true almond flavor.
1 pound almond paste (about 1 cup)
2 cups granulated sugar
4 large eggs, whites only
Granulated sugar for sprinkling
Preheat the oven to 375°.
Place the almond paste in a food processor with the sugar. Process until well blended. While the food processor is on, add the egg whites gradually and blend until well combined.
Line a cookie sheet with a Silpat mat or parchment paper. Make balls with a #40 ice cream scoop and place about 2 inches apart on the lined baking sheet. Sprinkle the cookies lightly with the granulated sugar and bake in the preheated oven for 18 to 20 minutes or until lightly browned. Remove from the oven and cool on the sheet. Use a spatula to remove the cookies from the sheet.
Yields 15 cookies.