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Almond Macaroons
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Submitted by:
Jimmy |
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I love these cookies, the almond powder really adds a great flavor without chunks of nuts. |
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INGREDIENTS:
- 3 large , Egg Whites At Room Temp.
- 1/8 teaspoon(s) , Salt
- 1/4 teaspoon(s) , Cream of Tarter
- 3/4 cup(s) , Granulated Sugar
- 6 ounces , Almonds Blanched, Toasted, and Ground to a Powder
- 2 tablespoon(s) , A.P. Flour
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| Instructions: |
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Preheat the oven to 325 F. Line baking sheets with aluminum foil. Beat together the egg whites, salt, and cream of tartar. Gradually add the sugar and continue beating until egg whites are glossy and form very stiff peaks. Gently fold in the ground almonds and flour. Drop by tablespoonfuls about 1 inch apart onto prepared baking sheets. Bake 15 to 20 minutes or until golden on the tips. Slide foil from baking sheets onto wire racks. Let stand 5 minutes. Gently peel foil away from backs of macaroons. Return macaroons to racks to cool. |
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