by Kitty Morse and Danielle Mamane
from The Scent of Orange Blossoms: Sephardic Cuisine from Morocco
(Ten Speed Press, 2001)
Makes about 30
Whether during a cozy winter afternoon or a balmy summer evening, our macaroons pair perfectly with a good cup of strong coffee.
Note: These treats store very well in an airtight container, so you can always have something special on hand when an unexpected guest drops by. And depending on who your guest is, or how fancy you want to make things, you can even eat them right out of tin.—Kitty Morse and Danielle Mamane
convert Ingredients
2 cups almond meal (about 12 ounces whole almonds ground to a powder)
1 cup walnut meal (about 6 ounces walnut halves ground to a powder)
1 1/2 cups sifted powdered sugar
3 large egg whites
1 teaspoon vanilla
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Directions
1. Place thirty 1 1/2-inch fluted paper cups on a baking sheet. Set aside.
2. Preheat oven to 325°F (175°C). In a large bowl, mix the almond meal, walnut meal, and 1 cup of the powdered sugar. Sprinkle the remaining sugar on a large plate. Set aside.
3. In a large bowl, beat the egg whites and the vanilla until stiff. Using a spatula, gently fold the nut mixture into the egg whites. With your fingers, knead lightly to obtain a homogeneous dough.
4. In between the palms of your hands, fashion balls 1-inch in diameter. Roll each ball in the prepared powdered sugar and set it inside a paper cup.
5. Bake the macaroons until they turn a light gold, 20 to 25 minutes. Remove from the oven and let cool.
5. Store in a tightly sealed container for up to 2 weeks.
Recipe © 2001 Kitty Morse and Danielle Mamane. . All rights reserved.
One of the best and easiest recipes for that special occasion.
Easy and very good. We served them with pomegranate ice cream made from a recipe in Gourmet Magazine. These are my mom’s favorite cookie. You could also bake them on a Silpat or parchment paper-lined cookie sheet and skip the paper cups.