Almond Macaroons II

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Confectioners’ sugar at 100%
Ingred

Method

Procedure

Mixing

Sponge method

  1. Process the almonds and confectioners’ sugar in a food processor for 5 minutes. Sift into a bowl.
  2. Whip the egg whites to soft peaks. Add the sugar and whip to stiff, glossy peaks.
  3. Fold the dry ingredients and the vanilla into the egg whites, adding the dry ingredien