Almond Macaroons

Classic almond macaroons made with grated almond paste, sugar, and egg whites. Beat to a creamy batter, chill, then bake spoonfuls until lightly golden for tender, chewy cookies.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F with rack in center. Line baking sheet with parchment paper.

Step 2

Add grated Almond Paste and sugar to mixing bowl. Beat until the texture of crumbs.

Step 3

With mixer on low, slowly add egg whites and beat until mixed. Beat on high for 3 minutes, until a creamy paste is formed, scraping down bowl 2–3 times.

Step 4

Refrigerate for one hour.

Step 5

Drop teaspoon-size dollops of batter onto paper, 2 inches apart.

Step 6

Bake 15 minutes or until lightly golden. Cool completely on baking sheet.

Step 7

Store in an airtight container between layers of wax paper for up to 5 days.