[Sca-cooks] help with macaroons

Olwen the Odd olwentheodd at hotmail.com
Thu Feb 21 10:06:59 PST 2008


Where do you get such a small can of almond paste?  Never seen it.
Olwen



> From: devra at aol.com
>
> I used a recipe from Colonial Williamsburg's restaurant, virtually identical to the one in The Horizon Historical Cookbook, and awfully similar to the one in Joy of Cooking. To wit:
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> 8 oz can of almond paste
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> 3/4 C granulated sugar
> .5 tsp almond flavor
> 3 egg whites
> pinch of salt
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> You are to break up the almond paste and then beat in the sugar and flavor and salt, followed by
> the egg whites. Beat well. Drop by teaspoons on parchment paper. Smooth the tops of the cookies
> with a pastry brush dipped in water and bake at 350* about 18-20 min, until puffed and golden.
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> The JOY uses 1 C of confectioner's sugar, and tells you to cook the mixture gently for about
> 4-5 minutes before dropping the cookies.
>
> Unfortunately, I found that the dough (batter, really) was VERY runny, and the cookies came out
> very flat, sort of like a wafer. There was no way I could have smoothed the tops of the cookies!
> They still tasted good, but they were very thin.
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> I am wondering if my use of powdered egg whites could have caused this problem. I haven't yet tried it with fresh egg white, but
> wondered if people had an opinion on this.
> Devra, concerned baker
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