Sephardic Almond Macaroons Recipes
SEPHARDIC-STYLE MACAROONS
Steps:
- Blanch almonds in boiling water for 2 minutes. Remove, drain and peel. When cool, grind in a food processor.
- Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside. In a medium-size bowl mix the ground almonds, sugar and egg whites. Drop from a teaspoon onto the cookie sheets, leaving 1/2 inch between macaroons. Bake 12 to 15 minutes, or until lightly brown. Dust with confectioners' sugar when cool.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 6 milligrams, Sugar 9 grams, TransFat 0 grams
ALMOND MACAROONS
Steps:
- Preheat the oven to 275°F. In an electric mixer, beat the egg whites until they form soft peaks. Add the lemon zest. Gradually add the sugar and beat until the whites are very stiff and shiny but not dry. Fold in the ground almonds.
- Cover 2 baking sheets with aluminum foil and spray or grease them. Using 2 teaspoons, take a heaping teaspoon of batter in one and scoop it off onto the baking sheet using the other teaspoon. Place the cookies 1 to 1 1/2 inches apart. Repeat with the rest of the dough.
- Bake for 20 to 30 minutes or until the cookies are firm and slightly brown. Let cool for 5 to 10 minutes before removing the cookies from the baking sheets to a rack. When cool, store in an air-tight container.
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