*  Exported from  MasterCook  *
 
                           Almond Paste Macaroons
 
 Recipe By     : Mary M McBride’s Encyclopedia of Cooking
 Serving Size  : 60   Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Almond paste:
    2      cups          blanched almonds
    1 1/2  cups          powdered sugar -- sifted
      1/4  cup           egg whites -- unbeaten
    2      teaspoons     almond extract
                         Cookies:
    1                    recipe        almond paste -- above
    2      cups          sugar
      1/4  teaspoon      salt
    4      tablespoons   cake flour -- sifted
      2/3  cup           powdered sugar -- sifted
      2/3  cup           egg whites -- unbeaten
 
      For the Almond Paste, grind the almonds through the
 finest blade of a food chopper.  Then grind twice again.
 Mix in the powdered sugar.  Blend in the egg whites and
 almond extract.  Mold into a ball.  Place in a tightly
 covered container and refrigerate for at least 4 days to
 age.  Makes 1 pound.
      Preheat oven to 325 degrees.  Soften the almond paste
 with your hands and work in the sugar, salt, flour, powdered
 sugar and egg whites.  Drop by teaspoonfuls 2 inches apart
 onto ungreased wrapping paper placed on cookie sheets.  Pat
 the tops lightly with fingers dipped in cold water.  Bake
 for 18 to 20 minutes, or until set and delicately browned.
 Remove from the paper. 
 
 
 
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