INGREDIENTS
| 2 lbs almond paste | |
| 2 1/2 cups sugar | |
| 1/2 tsp salt | |
| 6 egg whites | |
| Pignoli (pine nuts) toasted Slivered almonds toasted Maraschino cherries cut in half | |
HOW TO PREPARE
- Preheat the oven to 350ºF. Line two or three baking sheets with parchment paper and set aside.
- Mix the Almond Paste, sugar, salt and orange rind in a mixer with the paddle attachment on slow speed. Mix long enough to make a smooth, lump-free mixture. Gradually add the egg whites, adding only enough to create a smooth, firm paste.
- Drop by full Teaspoons onto parchment-lined cookie sheets. For Pignoli Cookies, drop batter onto pignoli; coat evenly; shape with your fingers and place onto parchment lined-cookie sheets.
- Bake the macaroons in the pre-heated oven until lightly brown, about 10 to 12 minutes. Do not over bake.
- Cool completely then carefully peel the cookies off the parchment paper.
- Store in a covered container.
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