627. Amaretti II

Macaroons II

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Here’s another recipe for macaroons that I think are better than the ones in the preceding recipe, and they’re easier to make.

Ingredients

  • 300 grams (about 10-½ ounces) of confectioners’ sugar
  • 180 grams (about

Method

Blanch the almonds and dry in the sun or on the fire; then crush fine in a mortar with one egg white, added a little at a time. Once this is done, mix in half the sugar, and crumble the mixture with one hand. Then pour it into a bowl, and continuing to work it with your hand so that it blends well, add half an egg white, then the other half of the sugar, and then the last half egg white.

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