Nick Malgieri

Gommés

“Gummed” or Glazed Macaroons

Preparation info
  • Makes about

    70

    cookies
    • Difficulty

      Easy

Appears in
Cookies Unlimited
Cookies Unlimited

By Nick Malgieri

Published 2000

  • About

These macaroons have a decidedly odd name; it means “gummed” in French. Originally, when these fancy-shaped cookies emerged from the oven they were brushed with a solution of gum arabic to make them shiny. Nowadays we use heated corn syrup to achieve the same results.

Ingredients

  • 8 ounces canned almond paste, cut into ½-inch pieces
  • ⅔ cup granulated sugar
  • ½

Method

  1. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on low speed the almond paste and all the granulated sugar for 3 or 4 minutes, until the almond paste is reduced to fine crumbs. Add the confectioners’ sugar and continue beating another 3 or 4 minutes.
  2. Whisk the egg whites slightly with the lemon extract to break them up,