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Bordeaux Almond Macaroons

Source: Eating Well by Burt Wolf
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Makes 2 dozen macaroons
The town of St.-Emilion in Bordeaux, France, is world famous for its great wines. Locally, however, it has an equal significant reputation for its magnificent macaroons. Macaroons are small, round pastries produced mostly from ground almonds, sugar, and egg whites. There is no specific evidence as to when people first started baking macaroons, but by 1748 the kings of France were sending messengers to a particular convent because the nuns had become famous for their macaroons.
3 egg whites, room temperature
1/8 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup sugar
6 ounces blanched almonds, toasted and ground to a fine powder
2 tablespoons all-purpose flour
Preheat the oven to 325 degrees F.

Line 2 baking sheets with aluminum foil. In a mixing bowl, beat together the egg whites, salt, and cream of tartar. Add the sugar a tablespoon at a time and continue beating until egg whites are glossy and form very stiff peaks. Gently fold in the ground almonds and flour. Drop tablespoons of batter about 1 inch apart on the prepared baking sheets.

Bake 15 to 20 minutes or until golden on the tips. Slide foil off baking sheets onto wire racks. Let stand 5 minutes. Gently peel foil away from backs of macaroons. Return macaroons to racks to cool.

The macaroons will store well in an airtight container at room temperature for 2 weeks; they will freeze well for about a month, not that I have ever seen anyone able to hold on to these tasty treats for more than 24 hours.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 2 dozen macaroons
Calories: 70
Fat. Total: 4g
Protein: 2g
Carbohydrates, Total: 8g
Sodium: 20mg
% Cal. from Fat: 51%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Carol Reviewed: 11/19/2010
The first batch was delightful even though the Liquid Egg Whites did not whip into stiff peaks. For the second batch, I substituted unsweetened cocoa for the flour --- fabulous!!!
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