Macaroons

Name: Macaroons
Total time: PT0D0H0M
Yield: makes About 5 Dozen
Ingredients: 1 cup slivered almonds; 2 cups plus 1 tbsp. confectioners' sugar; 4 egg whites; 5 tbsp. granulated sugar; 1 ⁄ 2 tsp. vanilla extract

Serves
makes About 5 Dozen

Macaroons are the perfect treat for Passover—their lack of flour satisfies the holiday's prohibition against leavening. This recipe is adapted from Professional Baking (Wiley, 2001) by Wayne Gisslen.

Ingredients

1 cup slivered almonds
2 cups plus 1 tbsp. confectioners' sugar
4 egg whites
5 tbsp. granulated sugar
¹⁄₂ tsp. vanilla extract

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Instructions

Step 1

Preheat oven to 350°. Line two baking sheets with parchment paper; set aside. Process almonds in bowl of food processor until finely ground, 1 minute. Add 2 cups of the confectioners' sugar and process for 2 minutes. Scrape bottom and insides of bowl to loosen clumped almond mixture, then continue to process until very finely ground, 3 minutes more. Sift mixture into a bowl.

Step 2

Beat egg whites in the bowl of a standing mixer fitted with a whisk on medium-low speed until frothy, about 2 minutes. Increase speed to medium-high and beat until whites form medium-stiff peaks, about 2 minutes. Gradually add granulated sugar, whisking constantly until stiff, glossy peaks form, about 2 minutes more. Stir in vanilla.

Step 3

Transfer whites to a large bowl. Fold in almond mixture a third time. Transfer to a large pastry bag fitted with a ½" plain pastry tip. Pipe 1" rounds about ½" apart onto baking sheets. Dust with remaining 1 tbsp. confectioners' sugar. Set aside for 10–15 minutes.

Step 4

Bake cookies until puffed and lightly colored, 10–15 minutes. Set aside to let cool completely before peeling off parchment.

Preheat oven to 350°. Line two baking sheets with parchment paper; set aside. Process almonds in bowl of food processor until finely ground, 1 minute. Add 2 cups of the confectioners' sugar and process for 2 minutes. Scrape bottom and insides of bowl to loosen clumped almond mixture, then continue to process until very finely ground, 3 minutes more. Sift mixture into a bowl.
Beat egg whites in the bowl of a standing mixer fitted with a whisk on medium-low speed until frothy, about 2 minutes. Increase speed to medium-high and beat until whites form medium-stiff peaks, about 2 minutes. Gradually add granulated sugar, whisking constantly until stiff, glossy peaks form, about 2 minutes more. Stir in vanilla.
Transfer whites to a large bowl. Fold in almond mixture a third time. Transfer to a large pastry bag fitted with a ½" plain pastry tip. Pipe 1" rounds about ½" apart onto baking sheets. Dust with remaining 1 tbsp. confectioners' sugar. Set aside for 10–15 minutes.
Bake cookies until puffed and lightly colored, 10–15 minutes. Set aside to let cool completely before peeling off parchment.