Recipe: Pinched Orange Macaroons (gluten free)

PINCHED ORANGE MACAROONS

"This recipe, one of Martha's favorites, was originally developed by pastry chef Patrick Lemble. The cookies are gluten-free, and they keep well, so they're a great bake-ahead dessert option for entertaining."



2 large egg whites
1 pound almond paste
1/2 cup confectioners' sugar, plus more for rolling
1/8 teaspoon pure almond extract
1 tablespoon Grand Marnier or other orange liqueur
1 1/2 teaspoons finely grated orange zest

With an electric mixer, beat 1 egg white, the almond paste, confectioners' sugar, and almond extract on medium until creamy, 2 minutes. Add liqueur and zest, and beat until combined, 1 minute.

Turn out dough onto a surface lightly dusted with confectioners' sugar and roll into two I8-inch logs. Slice each log crosswise into 1/2-inch pieces. Roll each piece into a ball.

Lightly beat remaining egg white. Brush onto each ball and roll in confectioners' sugar, tapping to remove excess. Transfer to parchment-lined baking sheets. Let stand 30 minutes.

Preheat oven to 350 degrees F.

Gently pinch each piece of dough to form an irregular pyramid shape.

Bake until pale golden, about 15 minutes. Transfer baking sheets to wire racks and let completely. (Macaroons can be stored at room temperature for up to 1 week.)

Makes 5 dozen
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Martha Stewart's Newlywed Kitchen: Recipes for Weeknight Dinners and Easy, Casual Gatherings from the Editors of Martha Stewart Living