Ingredients
- 3 cup sblanched slivered almonds (12 ounce s1/340 grams), measured without packing or shaking the cup
- 1 1/2 cup sgranulated sugar
- 6 large egg whites , separated
- 1 teaspoon almond extra ct
- 10 ounce s (283 grams) pine nuts (2 1/2 to 3 cup s)
Instructions
- Set racks in upper middle and lower middle levels of oven and heat oven to 325 degrees. Line two large cookie sheets with parchment paper.
- Place 1/3 cup plus 1 tablespoon egg whites in a small bowl.
- Place remaining in second bowl and beat lightly, set aside for dipping.
- Turn almonds into food processor fitted with the metal chopping blade; process 1 minute.
- Add sugar; process 15 seconds longer.
- Add first bowl of egg whites and extract; process until the paste wads around blade.
- Scrape sides and corners of workbowl with spatula; process until stiff but cohesive, malleable paste (similar in consistency to marzipan or pasta dough) forms, about 5 seconds longer.
- If mixture is crumbly or dry, turn machine back on and add water by drops through feeder tube until proper consistency is reached.
- Allowing scant 2 tablespoons of paste for each macaroon, form a dozen cookies upon each paper lined sheet.
- Roll into 1 inch balls between your palms . (Rinse and dry your hands if they become too sticky.) Dip each ball into beaten egg white, then roll in pine nuts, lightly pressing with fingertips, (see illustration 5 below).
- Transfer cookies to parchment lined baking sheet and flatten slightly with fingers, making inch wide buttons, (illustration 6).
- Bake macaroons, switching cookie sheet positions midway through baking, until golden brown, 20 to 25 minutes. If overbaked, macaroons will dry out rather quickly when stored. Leave macaroons on papers until completely cooled or else they may tear. (Can be stored in an airtight container for at least 4 days or frozen up to 1 month.)
