Preheat the oven to 300F. Cover cookie sheets with parchment paper or brown paper. Using your hands or the food processor, soften the almond paste. Gradually blend in the granulated sugar and egg whites; then mix in the confectioners' sugar, flour, and salt. Force through a cookie press or drop by teaspoonfuls onto the paper-covered cookie sheets. Cover and let stand 30 minutes. Bake 25 minutes; lay the paper linings on a damp cloth, let cool, and peel off the macaroons.
CHERRY MACAROONS
Add 2 tablespoons chopped candied cherries to the dough.
ALMOND MACAROONS
Sprinkle before baking with 2 tablespoons chopped blanched almonds.
Wine Pairing(s)
Joan d'Anguera Finca L'Argata
Descendientes de J. Palacios 'Petalos' Bierzo
Raventos Rosell 'Vall-Ventos' Vina Belldaura
Penagudo Rioja
Podere il Palazzino Vinsanto del Chianti Classico
Alvear Fino en Rama
Sierra Cantabria Rioja
Delaforce 'His Eminence's Choice' 10-Yr Tawny Port
Pago de Florentino Tinto
Numanthia Toro
Calories From Fat 38 Protein 1 Total Fat 4 Carbohydrates 24
Calories 135 Calcium 26
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