RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cookies: Macarones (Macaroons) - pareve
Is this an Italian recipe? Spanish? Ladino? Some cuisine I haven't even named? Does anyone recognize the language in the name? The article accompanying the recipe didn't specify. Karen Selwyn * * * * * * * MACARONES (Passover Macaroons) 2 cups blanched almonds or peeled hazelnuts 15 whole blanched almonds or peeled hazelnuts for garnish 1 cup sugar 3 large egg whites, unbeaten 1/2 tablespoon lemon juice Dash of salt In a food processor fitted with a steel blade, grind the two cups of almonds or peeled hazelnuts with the sugar until the nuts are finely chopped but not pulverized. Put the ground nuts in a bowl. Stir in the egg whites, lemon juice and salt. Heat the oven to 350 degrees and line a cookie sheet with baking parchment. Roll a heaping teaspoon of dough between your palms to make a ball. Place on the cookie sheet and compress it slightly. Insert half a blanched almond or hazelnut into the top. Repeat with the rest of the dough, leaving four inches between each cookie. Bake on the middle oven rack for 18-20 minutes, or until the cookies spread and brown a little. Remove them from the oven, cool and separate with a spatula, taking care not to break them. Yield: about 30 large macaroons. Note: A half-teaspoon of almond extract may be used instead of lemon juice. Original Source: THE JEWISH HOLIDAY BAKER Joan Nathan Current Source: "New Book Brings World of Jewish Baking to Life" Rosemary Jones AUGUSTA CHRONICLE (on-line edition), 12/30/97
