*  Exported from  MasterCook  *
 Recipe By     : Cooking Live Show #CL8903
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         canned almond paste
      2/3  cups          granulated sugar
      1/4  cup           confectioners' sugar
    2      large         egg whites
 Preheat oven to 375 degrees and set rack at middle level in oven.
 Break the almond paste into 1-inch pieces. In the bowl of a mixer,
 combine almond paste, and sugars. With the paddle attachment, mix on
 the slowest speed to crumble together, paste and sugars. Pour in the
 egg whites in 3 to 4 additions, beating well between each addition.
 Scrape down the bowl frequently as you are adding the egg whites.
 If possible, leave time to pack the macaroon paste into a plastic
 container and allow it to age overnight in the refrigerator before
 Use a plain tube with a 1/2 to 3/4-inch opening (Ateco #7 or #8) to
 pipe 3/4 to 1-inch macaroons on parchment or waxed paper lined cookie
 trays. Leave 1-inch around each macaroon.
 Moisten the surface of the macaroons with a wet towel and sprinkle
 with granulated or confectioners' sugar. Bake immediately for 15
 minutes to 20 minutes, until thet are well puffed and golden. Cool the
 macaroons. When cool, remove them from paper by turning paper over and
 moistening the back of the paper, then peel it off.
 Yield: 34 cookies
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