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Macaroons, Almond I (P, KLP, TNT)
Source: "Forward" newspaper and "The Detroit Jewish News," which both picked up the recipe from the Jewish Telegraphic Agency
Serves: 36

2 cup blanched almonds, ground fine
1 cup sugar
3 egg whites
1 tsp. vanilla

Preheat oven to 350°F.

Mix all ingredients in a bowl. Drop by teaspoonfuls onto greased cookie sheets, leaving 1/2" between macaroons.

Bake 12 to 15 minutes, or until light brown. Will be soft. Cool before removing from cookie sheets.

Poster's Notes:
I beat the egg whites until they were somewhat stiff. I also omitted the vanilla, but I did add grated orange--or maybe it was lemon--zest. I mixed the zest with the almonds and the sugar and then folded in the beaten egg whites. I also used non-stick pans, so I didn't have to grease them. These cookies were absolutely scrumptious.

Posted by Sandy Loeffler

Nutritional Info Per Serving: N/A