Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Almond Paste Macaroons Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 60

Almond paste:
2 Cup(s) Blanched almonds
1 1/2 Cup(s) Powdered sugar, sifted
1/4 Cup(s) Egg whites, unbeaten
2 Teaspoon(s) Almond extract
1 recipe
2 Cup(s) Sugar
1/4 Teaspoon(s) Salt
4 Tablespoon(s) Cake Flour, sifted
Almond paste, above
For the Almond Paste, grind the almonds through the finest blade of a
food chopper. Then grind twice again. Mix in the powdered sugar.
Blend in the egg whites and almond extract. Mold into a ball. Place in
a tightly covered container and refrigerate for at least 4 days to
age. Makes 1 pound. Preheat oven to 325 degrees. Soften the almond
paste with your hands and work in the sugar, salt, flour, powdered
sugar and egg whites. Drop by teaspoonfuls 2 inches apart onto
ungreased wrapping paper placed on cookie sheets. Pat the tops
lightly with fingers dipped in cold water. Bake for 18 to 20 minutes,
or until set and delicately browned. Remove from the paper. Recipe By
: Mary M McBride's Encyclopedia of Cooking From: Ladies Home Journal-
August 1991 File

Nutrition (calculated from recipe ingredients)
Calories: 58
Calories From Fat: 21
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 12.7mg
Potassium: 33.9mg
Carbohydrates: 8.5g
Fiber: <1g
Sugar: 7.2g
Protein: 1g

Scale this recipe to Servings [?]