Italian Almond Macaroons The Best Recipes

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Italian Almond Macaroons

"This is a good recipe this is quick and clean. Pine nuts can be substituted for the slivered almonds on this chewy cookie. "

Ingredients :

sixteen oz. Almond paste
6 egg whites
1 cup white sugar
1 cup confectioners' sugar
half of cup sifted all-cause flour
1/4 teaspoon salt
2 teaspoons lemon extract
three drops pink food coloring
half of cup slivered almonds

Instructions :

Prep : 20M	Cook : 48M	Ready in : 1H

Preheat the oven to three hundred stages F (a hundred and fifty ranges C). Line cookie sheets with parchment paper.
In a medium bowl, stir collectively the almond paste, egg whites and lemon extract until smooth. Sift collectively the white sugar and confectioners' sugar, then integrate sugars with the flour and salt. Stir the dry substances into the egg combination along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of every cookie.
Bake for 25 to 30 minutes inside the preheated oven, till cookies are golden round the rims. Cool for a few minutes on baking sheets earlier than eliminating to wire racks to chill completely. Store or freeze in an hermetic box.

Notes :

Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.

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