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Almond Macaroons

This recipe is based on the one given by Chef Trey Cleveland of Top of the Hill in Chapel Hill, NC.

Macaroons are cookies usually made with egg whites and nuts or coconut. Because they use egg whites, the cookies can rise without leavening and therefore they are Kosher, which is why they are common around Passover season. The egg whites also give the cookies a pleasant chewiness.
   
Ingredients

Makes about 36 Cookies Cals Fat (g)
Caramel
2 7oz Packages Almond Paste (14 oz total)* 1700 70.0
14 oz Sugar* 1529 0.0
4-5 Egg Whites** 85 0.3

Total 3315 70.3
Per Cookie 92 2.0
* Whatever package size you have available, just use equal weights sugar and almond paste. To negate the differences in pastes, you should measure by weight instead of volume.
** Add enough egg whites to make the batter slightly liquid.
 
Instructions

    click for a larger image
Pre-heat the oven to 375 degrees. Line your cookie sheet(s) with parchment paper or a silicon mat.

Put the almond paste into a mixing bowl. If it is hard, break it up with your fingers.
 

Add the sugar.  

Mix on low speed until it is all incorporated.  

Add one egg white at a time until the batter is slightly liquid. You don't want it too soft or it will spread too much when you bake it (which is what happened to mine, I probably should have used only 4 egg whites)  

Using a tablespoon, drop the batter onto the cookie sheet. I can fit 12 per half-sheet.  

Bake at 375 for 10-12 minutes until golden brown.

Allow to cool completely. Some of the cookies may be fragile so take care when removing them from the lining.
 

If you wish, you can dip the cookies in chocolate or just drizzle chocolate designs on top.
 



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