Return to Main Recipes Page/Return to Home Page
4 egg yolks
Preheat oven to 350°F (180°C).
Beat egg yolks well. Add sugar, and beat until mixture is lemon colored. Add the ground almonds and mix thoroughly.
Chill for one hour in the refrigerator. Take small pieces of the mixture and shape into small balls. (I used a melon baller, for a 5/8-3/4" diameter cookie).
Place the macaroons on a greased baking sheet, 1" apart. Bake for 8-10 minutes, until puffed and lightly brown.
Poster's Notes:
Posted by Maxine in RI
Nutritional Info Per Serving: N/A
1 cup sugar (250ml)
2 cups ground almonds (500ml)
-These cookies spread.
-I have made up to a triple batch with good results.
-Use a hand grinder to powder the almonds.