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Ingredients
- 1/4 pound (3/4 cup) blanched whole almonds plus 1/3 cup sliced
- 1/2 cup sugar
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
- 2 large egg whites
Method
- In a food processor grind fine the whole almonds with the sugar, the almond extract, and the salt.
- In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly.
- Line a large baking sheet with parchment paper and butter the parchment.
- Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip, pipe 1-inch mounds onto the parchment, 2 inches apart, and sprinkle them with the sliced almonds.
- Bake the macaroons in the middle of a preheated 300F.
- oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment.
- Peel the macaroons from the parchment and store them in an airtight container.
