Special Macaroons
This is a crisp, feather-light macaroon.
Not recommended for long keeping, as they dry out quickly. 8 egg whites (4 in each of 2 bowls) 2 cups almond paste
| 2 cups confectioners' sugar 1 1/8 cup granulated sugar
|
Make a stiff meringue with 4 egg whites. Break the paste into small pieces, add the sugar and the remaining 4 egg whites and beat. Mix the meringue into this mixture. Let stand in a covered container for at least four hours. Drop onto cookie sheets which have been lined with baking parchment and bake at 330 F. for 20 minutes. Yield: 8 dozen.