Almond Macaroons
  • 2 pounds almond paste
  • 1 pound sugar
  • ~6 egg whites
  1. Combine almond paste and sugar using the paddle attachment. Add the egg whites one at a time- use only as many as the batter will hold without getting runny.
  2. Beat on high until creamy.
  3. Pipe onto a parchment lined pan with room in between because they will spread.
  4. Bake at 410 DOUBLE PANNED for about 10 minutes until lightly browned.
  5. Slide the paper off with the macaroons and allow to cool.
  6. Store in the freeze on the paper until ready to use.
These are so delicious and pretty AND they keep in the freezer so you can pull them out as needed!! They are yummy as is, but top with a dollup of buttercream and glaze with ganache and you have gorgeous Petite Fours Glace.