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Almond Macaroons - From "Jewish Holiday Kitchen"

2 1/2 Cups Blanched, finely ground Almonds
2 1/4 Cups Sugar
5 Egg Whites
Matzoh Cake flour for dusting Pan
1/4 Cup Split Almonds

Makes 4 dozen.

Preheat Oven to 350. Bake for 20-25 Minutes.

In a food processor - process Almonds and Sugar.
Add eggs one at a time until a firm paste is formed. This may require only 4 eggs.

Refrigerate for 10 minutes. (To make it less sticky).

Spray Aluminum foil on tray with PAM and dust with Maztoh Flour.

Plum size pieces in a ball then pinch into a pear shape (cherry tomato size).
Place split almond on top.
Bake for 20-25 minutes.
Cool for 1 minute, then lift and cool on wire rack.

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Notes:
Eggs, Sugar and almond flour makes a sticky mess. You want something that holds together and is not too goopy. Sometimes this means using only 4 eggs instead of 5. Your mileage may vary.
I use a small cookie scoop to portion out the dough and it means that I can drop them already formed on the cookie sheet.
I use convection Bake for 15 minutes instead of regular bake for 25.
I got Almond flour at the bulk food store and use that instead of the ground almonds, it's quicker and the cookies come out better.
I put the cookies on teflon baking sheets instead of foil & PAM.
This year I dusted the baking sheets with additional almond flour instead of the matzoh meal and it worked pretty good to keep the cookies from sticking to the teflon.

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January 2016

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