Recipe: Romanian Pine Nut Macaroons

Romanian Pine Nut Macaroons

2 egg whites
1/8 tsp. cream of tartar
2/3 cup powdered sugar
1/3 cup sugar
1/4 tsp. almond extract
1 1/2 cups ground toasted almonds
1 1/4 oz. pine nuts, slightly toasted
1/4 cup sugar

Beat egg whites with cream of tartar until foamy. Add sugar gradually; add almond extract and beat until very stiff. Gently fold in almonds. Cover cookie sheet with parchment paper. Drop meringue mixture by teaspoonfuls over a few pine nuts. Sprinkle tops of meringues with remaining pine nuts and granulated sugar.

Bake at 350 degrees for 15 minutes or until golden brown. Cool and store in an airtight container. Makes 3 dozen.