See our little side-panel message where we say we are "making a mess"? This was a making a mess recipe. We also stayed true to the "getting flour everywhere" statement.
Almond Macaroons... although many people think of coconut when they picture macaroons, according to wikipedia the original macaroon was a "small sweet cake consisting largely of ground almonds". And according to our cookbook, "Cookies Galore" by Jacqueline Bellefontaine, they are traditionally made on edible rice paper. Unfortunately, we didn't have any. We went along with their suggestion of (very) liberally dusting the baking sheets with semolina flour. Stick with the rice paper, trust us.
Almond Macaroons
2/3 cup ground almonds
3/4 cup granulated sugar (superfine)
2 tablespoons semolina or ground rice
2 egg whites
1/4 teaspoon almond extract
1/2 cup semisweet chocolate chips
Sliced almonds (for decoration)
- Line baking sheet with rice paper (don't go the semolina flour route! It's a mess and didn't even work for us)
- Grind the almonds in a food processor. Mix in medium bowl with sugar and semolina.
- In a separate bowl, beat egg whites until stiff (little peaks will form). Add almond extract.
- Gradually fold the egg whites into the almond mixture.
- Fold in the chocolate chips.
- Place tablespoons of batter on baking sheets, about 3 inches apart (they'll spread). Place an almond slice on each one for decoration.
- Bake in a pre-heated oven at 325 F for 15 - 20 minutes, or until golden.
- Cool and transfer to a wire rack. If you use rice paper, simply tear the rice paper between each macaroon.
Grind up the almonds... you'll notice it gets a little oily.
Sprinkling in the semolina.
Oops!!!
Clean-up.
Back on track.
Beat the egg whites until stiff peaks form.
Drop onto the baking sheet.
Umm... they're stuck.
It took arm muscle to hold the pan down while we pried the cookies off.
A crumpled cookie.
Success!
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