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Macaroons, Almond Meringue II (P, KLP, TNT)
Source: My wife, Gila Gilboa
Yield: 30

400g (14 oz.) blanched slivered almonds
3 tbsp. sugar
1 egg white, slightly beaten

Preheat oven to 180°C (350°F). Do NOT use turbo.

Spread baking paper on a cookie sheet. Do NOT use oil.

Place almonds in a bowl. Sprinkle the sugar over the almonds. Add egg white gradually while stirring, making sure to add just enough to hold the almonds together.

Spoon the mixture, one tablespoon at a time, onto the lined cookie sheet. Crowd the cookies together, as they do not rise or spread.

Bake for 15 minutes, until golden brown.

Store at room temperature in a tightly closed tin cookie box.

Poster's Notes:
The volume, in cups, depends upon the nature of the blanched slivered almonds that you use. In Israel, we use a commercial product that comes in 200g bags. The almonds are pretty finely slivered. 400g is approximately 7/8 of a pound, so perhaps you should try weighing the almonds. Otherwise, just play it by ear.

Remember that the amount of egg white should be no more than is necessary to keep the almonds together. More or less sugar will only result in a sweeter or less sweet product. If you make a small experimental batch, you can adjust the sugar in subsequent batches to suit your taste. That's exactly how my wife arrived at the recipe.

Posted by Yosef Gilboa

Nutritional Info Per Serving: N/A