Almond Macaroons

1 (8 ounce) can almond paste
3/4 cup granulated sugar
Pinch of salt
3 egg whites
1/2 teaspoon almond extract

Break up and mash almond paste to soften; add other ingredients alternately and beat well. Line a cookie sheet with brown paper or foil.

Squeeze small amounts of dough through a pastry tube or drop from a teaspoon 2 inches apart onto cookie sheet. Smooth tops with pastry brush moistened with water. Bake at 350 degrees F for 15 to 20 minutes or until golden and puffed. May be stored indefinitely in an airtight tin or freezer.

Makes 40 to 50 macaroons.


Almond Macaroons recipe provided by Betia. Betia got the recipe from Spanish Sangria Restaurant, one of Newark finest restaurants. Spanish Sangria Restaurant is well known in New Jersey to make great Almond Macaroons. Check them out at New Jersey, 7105 Newark, 157 Magazine Street.

Food prepared with this recipe best served with quote

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Some early etymological scholars come up with derivations that were hard for the public to believe. The term "etymology" was formed from the Latin "etus" ("eaten"), the root "mal" ("bad"), and "logy" ("study of"). It meant "the study of things that are hard to swallow."