Place the confectioners sugar and almonds into the bowl of a food processor fittecl with a metal blade. Process for a full 3 minutes so that the almonds are ground to cl powder. Add the flour and process for 1 minute more. Transfer the almond mixture to a medium bowl. Set aside.
Place the egg whites and salt into the bowl of a stand mixer Beat on high speed until stiff peaks form.
With a spatula, fold the almond mixture into the egg whites in three parts, using the spatula to fold the egg whites over and over until the almond mixture is incorporated. The batter will be sticky and thick. Spoon the batter by full tablespoons onto the prepared sheets, leaving room for the macaroons to spread as they bake.
Bake I sheet at a time for 8-1 0 minutes or until the cookie are puffed, shiny, and have formed a skin on top.
When the cookies come out of the oven, slide the parchment paper off the hot sheet and allow to cool completely before removing the cookies.
Ingredients:
- 2¼ cups confectioners sugar
- 1 cup blanched slivered almonds
- ¼ cup all-purpose flour
- 3 large egg whites pinch sea salt
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Recipe by Susie Fishbein