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RECIPE 89
French Macaroons
GRANNY SAYS: There's no
flour in these fragile, meringue-like cookies, and the almond meal yields a delicate grey-white dough. The dough
from blanched almonds is a paler, more elegant color, but personally,
I find the taste a little bland. The choice is yours: prettier or
tastier. The macaroons should be browned, but only very lightly so.
| 1/2 pound almonds |
2/3 cup sugar |
| 2 unbeaten egg whites |
1/2 tsp. grated lemon rind |
| 1 stiffly beaten egg white |
1 tsp. vanilla |
| 2 tsp. corn starch |
|
- Preheat a slow oven to between 270 and 300 degrees.
- In a blender or food processor, grate the almonds into a fine meal.
- Gradually stir unbeaten egg whites into the meal, alternating with
the sugar, corn starch, grated peel, and vanilla.
- When the mixture is smooth, fold in the beaten egg white, a little
at a time, mixing well each time, before you add more.
- Drop the almond batter on a cookie sheet covered with waxed
paper. (Drops should be about the size of a walnut.)
- Bake for 15 to 20 minutes, and allow the macaroons to cool a little
before removing them from the paper.
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