Zarela Martínez

Almond Macaroons

Mostachones

Preparation info
  • Makes about

    24

    macaroons
    • Difficulty

      Easy

Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine
Zarela's Veracruz

By Zarela Martínez

Published 2001

  • About

These are one of the specialties that regularly proceed from Leticia Alavés’s kitchen in Tlacotalpan to a large and delighted clientele.

Ingredients

  • 4½ cups (1 pound) blanched slivered almonds
  • 2 cups plus 2

Method

Place the almonds and sugar in a food processor and pulse and process until very finely and evenly ground. This will take about 10 minutes; pulse several times at the beginning and then let the machine run continuously. The mixture should be a packed powder with a consistency like brown sugar. Add the 2 egg whites and process until the mixture comes together in a ball. Lightly beat the extra wh