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
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Bernard Opoku
o94@hotmail.comI've made these macaroons several times and they always turn out perfectly.
Noyon Tonni
noyon@hotmail.frThese macaroons are so good! I love the way they melt in my mouth.
Rokun Mia
m_rokun@hotmail.comI made these macaroons for a party and they were a huge hit! Everyone loved them.
Wasim Jutt
jutt_w@gmail.comThese macaroons are so easy to make and they taste amazing! I love the chewy texture and the nutty flavor.
james alstein
j@hotmail.frI made these macaroons for my family and they loved them! They said they were the best macaroons they had ever had.
new Song
s-n47@hotmail.comThese macaroons are delicious! I love the combination of flavors. They are the perfect treat for a special occasion.
Prativa Oli
prativa-o80@gmail.comI've made these macaroons several times and they always turn out perfectly. They are so easy to make and they are always a crowd-pleaser.
Alonigbeja Muhsin
a-m@gmail.comThese macaroons are so good! I love the way they melt in my mouth. They are the perfect treat for any occasion.
BANDZ TTK
b@hotmail.comI made these macaroons for a party and they were a huge hit! Everyone loved them. They are the perfect balance of sweet and salty.
Khadijat Omowumi
k_o17@hotmail.frThese macaroons are amazing! They are so easy to make and they taste delicious. I love the chewy texture and the nutty flavor. I will definitely be making these again.