- 1 1/4 cups very dry whole blanched almonds, ground fine
- 1 cup superfine sugar
- 3/4 teaspoon almond extract
- 2 to 3 egg whites,approximately
- sifted confectioners' sugar
In pre-blender days and pre-food processor days, nuts used to be ground in a mortar with a pestle, which gives an ideal, paste-like consistency, also releasing the flavor oils. Today, nuts can be ground more easily in a blender or food processor. The latter method is quite satisfactory in this recipe, but there is a slight flavor difference in the cakes made the old-fashioned way; they are more fragrant and smoother.
Put the ground almonds into a bowl. With a wooden spoon, gradually work in the superfine sugar, crushing the sugar and almonds together. When the paste is smooth, work in the almond extract. Stir in the egg whites, 1 tablespoon at a time, mixing well after each addition. The mixture should have the consistency of stiffly whipped heavy cream. Put the dough into a pastry bag with a small round nozzle. Line baking sheets with aluminum foil, shiny side up. Force the dough through the nozzle into 1 1/2-inch rounds. Sprinkle each macaroon with about 1/4 teaspoon confectioners' sugar. Let stand at room temperature for 4 hours to dry out. Bake in a preheated slow oven (300 degrees) for about 30 minutes, or until macaroons just turn golden. Cool, store in a tightly closed container.
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Source: The Regional Italian Kitchen
Submitted By: Joy Bowers