The second type of almond macaroon that I made was considerably simpler and had a finer texture. Definitely a good cookie to sip some tea with...light, crisp and chewy.
The almond paste I purchased for this recipe came in a can. I bought this type because it was an 8 oz can, and the recipe called for 4 oz. I simply used half the can. Now, if I had a digital food scale, I wouldn't have to guesstimate this stuff!
Add the powdered sugar and salt. Blend until crumbly.
Please use your stand mixer if you have one. I had to cut this in with a pastry cutter and then finish it off with my electric hand mixer...
Add the egg white and vanilla. Blend until smooth.
Drop tablespoons of the batter onto a parchment-lined baking sheet, topping each one with two slivered almonds. This batter will make EXACTLY 12 cookies. No more, no less.
Bake for 20 minutes at 300 degrees, until the cookies are slightly golden.
Let them cool completely. You can just slide the entire parchment onto a wire rack.
You can dust them with powdered sugar for serving, but I didn't. Also, if you're going to store these, make sure you put parchment paper between the layers of cookies or they will stick to eachother!
Almond Macaroons
Recipe from Martha Stewart Living
4 ounces almond paste (about 5 1/2 tablespoons)
1/2 cup confectioners' sugar, plus more for dusting
Pinch of coarse salt
1 large egg white
1/4 teaspoon pure vanilla extract
1/4 cup sliced almonds
Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days
The almond paste I purchased for this recipe came in a can. I bought this type because it was an 8 oz can, and the recipe called for 4 oz. I simply used half the can. Now, if I had a digital food scale, I wouldn't have to guesstimate this stuff!
Add the powdered sugar and salt. Blend until crumbly.
Please use your stand mixer if you have one. I had to cut this in with a pastry cutter and then finish it off with my electric hand mixer...
Add the egg white and vanilla. Blend until smooth.
Drop tablespoons of the batter onto a parchment-lined baking sheet, topping each one with two slivered almonds. This batter will make EXACTLY 12 cookies. No more, no less.
Bake for 20 minutes at 300 degrees, until the cookies are slightly golden.
Let them cool completely. You can just slide the entire parchment onto a wire rack.
You can dust them with powdered sugar for serving, but I didn't. Also, if you're going to store these, make sure you put parchment paper between the layers of cookies or they will stick to eachother!
Almond Macaroons
Recipe from Martha Stewart Living
4 ounces almond paste (about 5 1/2 tablespoons)
1/2 cup confectioners' sugar, plus more for dusting
Pinch of coarse salt
1 large egg white
1/4 teaspoon pure vanilla extract
1/4 cup sliced almonds
Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days
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