Thursday, April 12, 2012

The Best Almond Macaroons

Three Ingredient Macaroons

These decadent tasting macaroons are super simple to assemble. 

Helpful to know: The mixture is really sticky. Lightly oil your hands before rolling into balls, this will keep it from being somewhat sticky, but still sticky!

One 8-ounce can almond paste
1 egg white
½ cup sugar

Preheat oven 325°. Line two rimmed baking sheets with parchment paper. Break almond paste and place in food processor. Add sugar and pulse until mixture is well combined. Add egg white and pulse until mixture turns moist and sticky. Measure one tablespoon for each macaroon, roll into a ball and place on prepared cookie sheet, 10 per sheet. Lightly oil the back of a spoon with canola oil, flatten macaroons slightly. Bake for 20 minutes on the middle oven rack. Transfer to upper rack and bake an additional 6-8 minutes. Transfer to wire rack to cool. Yield: 20 macaroons.