Collection (3) Macaroons
almond macaroons 
cherry macaroon bars 
coconut macaroons 
almond macaroons 
1 can  (8 ounces) pure almond paste. grated
1/3 cup  confectioners' sugar
1/2 cup  granulated sugar
2 Tbsp  flour
2 large  egg whites
1/2 cup  sliced almonds, toasted
preheat oven to 325 f. line a baking sheet with foil; grease and flour 
foil. in a medium bowl, combine almond paste, sugars and flour; mix well. 
using an electric mixer set on medium-high speed, beat in egg whites until 
smooth. finely chop toasted almonds; stir into mixture. spoon almond 
mixture into a pastry bag fitted with a large star tip. pipe 2-inch rounds 
onto prepared baking sheet. bake macaroons until golden brown, 18-20 
minutes; let cool. 
cherry macaroon bars 
1 cup  graham cracker crumbs
1 cup  sugar, divided
1/4 cup  butter, melted
3-3/4 cup  (10 oz. pkg.) sweetened coconut flakes
1/4 cup  all-purpose flour
1/4 tsp  salt
3   egg whites
1   egg, slightly beaten
1 tsp  almond extract
13   red or green maraschino cherries, halved and drained
heat oven to 350f. lightly grease 9-in. square baking pan. stir together 
crumbs, 1/4 cup sugar and melted butter. press onto bottom of prepared 
pan. bake 5 minutes. remove from oven; leave oven on. stir together 
coconut, remaining 3/4 cup sugar, flour and salt. add egg whites, egg and 
almond extract. spread mixture over crumb mixture; press in cherry halves. 
bake 30 to 35 mm. or until lightly browned around edges. cool completely 
in pan on wire rack. cover; cut into bars. yields 25 bars. 
coconut macaroons 
3   roomtemperature egg whites
1/4 tsp  cream of tartar (1 ml)
3/4 cup  icing sugar (200 ml)
1 cup  shredded coconut (250 ml)
1/2 tsp  almond extract (2 ml)
preheat the oven to 300f (150c). line a cookie sheet with parchment paper. 
beat the egg whites with an electric mixer until foamy. add the cream of 
tartar and beat until the egg whites are stiff and glossy but not dry. 
with a rubber spatula carefully fold the sugar, coconut, and almond 
extract into the egg whites. do not stir. drop the batter by teaspoonfuls 
onto the parchment-covered cookie sheet, about 1 inch (2.5 cm) apart. bake 
the macaroons for 20 or 25 minutes, until they look dry on top. dampen a 
tea towel and lay it on the counter. lift the parchment paper and 
macaroons onto the tea towel. let them cool completely. peel the macaroons 
off the paper and put them on a plate. 
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(ID: 12291) Mirror: Thu, Jun 12, 2003

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