Wayne Gisslen

Almond Macaroons I

Preparation info
  • Yield: enough for about

    150

    1½ in cookies
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Almond paste at 100%
Ingredients U.S.<

Method

Procedure

Mixing

One-stage method. Blend the almond paste with a little of the egg whites to soften it, then blend together all ingredients. If the mixture is too stiff for a pastry bag, add a little extra egg white.

Makeup

Bagged method. Using a plain tube, deposit the mix on silicone paper in