cookies!
Last week, Jef (aka the geek) showcased his culinary skills by creating the delectable rich Sarah Bernhardt pastries, sharing the details in his post. While he highlighted the intricate process of making these pastries, one delightful element that went unmentioned was the exceptional almond macaroons forming the pastry’s base—a truly wonderful cookie on their own. Personally, I have a profound appreciation for anything almond-flavored, making these simple almond cookies among my absolute favorites. If you ever find yourself in need of a comforting treat, cookies like these could be the perfect cookies to send for sympathy.
The texture of the cookies is light, airy and smooth, with a crisp outside and a slight chewiness on the inside. They have lots of almond-y goodness inside and out. These are the sort of cookie that it is very easy to lose track of exactly how many you’ve eaten!
Almond Macaroon
(makes about 60)
400g almond paste
200g sugar
3 egg whites
Preheat oven to 375°F
Beat almond paste and sugar in an electric mixer
Add egg whites, one at a time, and mix until smooth
Pipe small mounds (about 2cm) on silpat or parchment-lined baking sheet
Bake at 375°F for 10 min or until lightly browned
Let cool on silpat/baking paper
Turn paper over and peel off the back of cookies
They definitely were! And the foodie just informed me that there are more hiding in the freezer that I didn’t know about. They are no longer safe in there! 🙂
Those look and sound like really delicious cookies!