Almond Macaroons
#6126 - 04/15/03 11:30 AM
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torbetta
Reged: 01/24/03
Posts: 1451
Loc: New York
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I don't know if anyone was watching Sarah's Secrets today but I saw this recipe and it seemed like it would be ok. Leaving off the whole almonds would make it even safer and I don't think it will make a difference to the cookie. They sounded good.
Almond Macaroons
Recipe courtesy Gourmet Magazine
Recipe Summary
Prep Time: 20 minutes Cook Time: 10 minutes
Yield: 16 macaroons
1 cup whole almonds (preferably blanched), plus 16 whole raw almonds
2/3 cup granulated sugar
1 large egg white
1/4 teaspoon almond extract
Pinch salt
Confectioners' sugar, for dusting
Preheat oven to 350 degrees F and lightly butter a baking sheet.
In a food processor pulse 1 cup almonds with granulated sugar until ground fine. Add egg white, almond extract, and a pinch salt and pulse until combined. Roll mixture into 16 balls, about 1- inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie.
Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature.
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I thought macaroons meant coconut cookies? What am I thinking of, then? In all the recipes I've seen here and in my recipe books, none of them call for coconut. I'm totally confused  
Sharon
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Quote:
macaroon
Definition: [mak-uh-ROON] A small cookie classically made of almond paste or ground almonds (or both) mixed with sugar and egg whites. Almond macaroons can be chewy, crunchy or a combined texture with the outside crisp and the inside chewy. There is also a coconut macaroon, which substitutes coconut for the almonds. Macaroons can be flavored with various ingredients such as chocolate, maraschino cherries or orange peel.
Courtesy of web page
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Mags - you make a much better Private Eye than I do!!! Thank you. I kinda figured all that out just a few minutes ago when I did a search for macaroons. Being Jewish, I grew up on coconut magaroons and naturally being from N.J., thought that was the only kind--just like I thought everybody had weather like NJ until I visited California!!!
So, thank you again, my little Private Eye friend!
Sharon
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Sharon
"Anything Chocolate"...that is all!
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Hope you don't mind if I jump in...I also thought coconut were the only kind!
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Formerly known as Ruchie
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Ruchie - I think that's because we're both Jewish! Maybe it's a Jewish thing LOL!
I wonder if Zaftig1 agrees with us?
Sharon
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Sharon
"Anything Chocolate"...that is all!
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I'm not Jewish, but I did used to work at a bakery. The macaroons we sold were the coconut kind, so I always thought they were coconut too. They were yummy! Too bad can't have them now. 
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