Italian Almond Macaroons Recipes

ITALIAN ALMOND MACAROONS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
• In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
• Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.

ITALIAN ALMOND MACAROONS

Steps:

• 1. Beat egg whites until foamy in a large bowl. Stir in almond meal, sugar, extract and salt; cover and refrigerate for at least 2 hours to chill. 2. Preheat oven to 300 degrees and line baking sheets with parchment paper. Press almonds with your fingers to break into smaller pieces. Shape dough into 1 1/2 inch crescents and roll in almonds, place on baking sheets. 3. Bake for 20 minutes for softer or 30 minutes for firmer macaroons. Dust with powdered sugar.

ALMOND MACAROONS

Steps:

• Preheat oven to 300°F.
• Grease a baking sheet, line with waxed paper and grease again.
• Beat egg whites until they form soft peaks.
• Gradually add the icing sugar, beating until the mixture forms stiff peaks.
• Mix together the almonds and cinnamon.
• Gently fold into the egg mixture.
• Spoon mixture into a decorating bag fitted with a large, round icing tube.
• Pipe small amounts onto the prepared baking sheet.
• Bake for 20 to 25 minutes or until dry.
• Cool.
• Store in airtight container to mellow for about 1 week before serving.