Spanish macaroons

Yield: 1 Servings

Measure Ingredient
8 ounces Sweet almonds; plus more chopped almonds for sprinkling
8 ounces Pulverized; (confectioner's) sugar
3 ounces Rice flour
3 \N Eggs; separated
\N \N Almond extract
\N \N Coarse sugar for sprinkling

Nina Chapman Lesher

The rice flour, available at health food stores, and the pulverized sugargive these cookies a every fine texture.

Those used to French- or Italian-style macaroons will find these a bit more substantial, owing to the inclusion of egg yolks.

Pulverize the almonds with an electric blender or food processor, or grind them in a mortar until quite fine.

Combine them with the sugar and rice flour, and mix well. Beat the egg whites in a small bowl until they are quite stiff. Add the yolks to the rice flour mixture; beat and mix well.

Add the whites, and fold together gently; flavor with almond extract. Drop on a non-stick cookie sheet. Sprinkle with chopped almonds and coarse sugar.

Bake at once in a slow (300ø) oven.

Posted to recipelu-digest by LSHW <shusky@...> on Feb 09, 1998

Similar recipes