ALMOND MACAROONS
Soften with hands ...
- 1 lb. almond paste (bought from bakery or made from recipe below)
Work in ...
- 2 cups sugar
- ¼ tsp. salt
- 4 tbsp. GOLD MEDAL Flour
- ⅔ cup sifted confectioners’ sugar
- ⅔ cup egg whites, unbeaten
Drop teaspoonfuls 2″ apart on ungreased wrapping paper on baking sheet. Pat tops lightly with fingers dipped in cold water. Bake until set and delicately browned. Remove from paper.
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 18 to 20 min.
AMOUNT: About 5 doz. 2″ macaroons.
ALMOND PASTE (1 lb.)