Store the Almond Macaroons in airtight container. When completely cool carefully peel macaroons off paper. Move parchment paper with the almond cookies onto baking racks to cool. (optional)īake the Almond Macaroon cookies for 20 minutes on middle shelf, move to upper shelf, (about 4" above middle shelf) for approximately 8 minutes until light golden brown. Pipe into stars about 1 1/2 inches in diameter or drop by rounded tablespoons onto lined cookie sheets about 1 inch apart. Spoon almond mixture into large pastry bag fitted with a #6 star tip.
Depending on how fast your broiler starts to brown the cookies. Bake at 350 for 14-16 minutes, then turn on the broiler for a minute or two. Preheat oven to 350 degrees F (175 degrees C). This process helps keep the swirl shape if you bake them right away, they will lose the swirl shape and be flat. Add the egg white and mix until moist and sticky (tacky) Approximately 2 minutes. Stick the whole pan into the refrigerator overnight. Line cookie sheets with parchment paper.īreak almond paste into small pieces and place into food processor or mixer.Īdd sugar and mix well. To bake these almond macaroon cookies, preheat oven to 325 degrees fahrenheit. The dough will be wet and sticky, but you will be able to roll it into balls between your hands. Add the sugar, salt, egg whites, and almond extract and process until a smooth paste forms. Add egg whites, vanilla extract, and salt beat until the mixture is smooth. Roll each cookie dough in the egg white, then roll it in the almonds. Break up the almond paste into 1 inch pieces and put it in the bowl of a food processor. Add sugar and beat with an electric mixer on low speed until the mixture has a sandy texture. In a large bowl, break almond paste into pieces.
The legend wants that the recipe was created in the XII century in the convent of the 'Martorana' in Palermo and that his name is due to his goodness (worthy of a King). They are prepared with the Almond paste, called 'pasta reale' in Sicily (King's paste). SERVES: 18 COOK TIME: 20 minutes TOTAL TIME: 40 minutes Ingredientsġ0 Maraschino Cherries (optional) Instructions Line Recipe Right Non-Stick Cookie Sheet with parchment paper. The almond cookies are 'a must' of the Sicilian culinary tradition.
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