ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Macaroons (using almond paste, granulated sugar and confectioner's sugar)

Desserts - Cookies, Brownies, Bars
MACAROONS

1/2 pound canned almond paste
2/3 cup granulated sugar
1/4 cup confectioners' sugar
2 large egg whites
Additional granulated or confectioners' sugar (for sprinkling on tops)

Preheat oven to 375 degrees F 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 baking.

TO BAKE:
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 they 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.

Makes 34 cookies
Source: Food TV Network, Cooking Live Show #CL8903
MsgID: 0224702
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Macaroons (using almond paste, granulated sugar and confectioner's sugar)
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!