These are a great favorite whenever they appear, and justly so—the deep, nutty flavor of the toasted pine nuts accentuates the smooth sweetness of the macaroons perfectly. Always use canned almond paste for preparing macaroons—the kind that comes packaged as a little cylinder has a lot more sugar in it and will result in macaroons that flatten out miserably while they are baking.
Macaroons are best on the day they are made—after they have cooled, keep them in a single layer tightly covered with plastic wrap. Freeze for longer storage. Defrost loosely covered and bring to room temperature before serving.
© 2008 Nick Malgieri. All rights reserved.