Almond Macaroons
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Credit: Rick Perez, CEC, Chef, R & D Culinary Consulting, Jamestown, N.C., Dole Corporate Chef
The National Culinary Review, June 2012
Ingredients
3 oz. almond paste
3 T. + 1 t. sugar
1 oz. egg white
Instructions
Method: Combine almond paste and sugar in food processor. Cover; pulse to blend well. Gradually add egg white; blend until smooth and dough has formed. Put batter in medium-size pastry bag fitted with small round tip. Pipe into small circles on parchment-lined baking sheet. Bake at 325ºF 10-12 minutes, or until edges begin to brown. Cool briefly; loosen with spatula.
Yield
4 servings
Tags
Dessert, The National Culinary Review
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