ALMOND MACAROONS # 3

1/2 lb (about 1 cup) almond pulp

3/4 c Granulated sugarine

2 Egg whites

1/3 c Confectioners sugarine

2 tb Flour

1/8 ts Salt

These macaroons have been somewhat frail outside…moist as good as chewy inside. Line cookie sheets with vellum paper or foil, cut to fit. Soften a almond pulp by kneading it with your hands for a couple of minutes, or mangle it in to pieces, place it in a beaker of a food processor, as good as routine for about 1 minute. Slowly brew in a granulated sugarine as good as egg whites; afterwards supplement a

confectioners’ sugar, flour, as good as salt, as good as brew well. To Form The Cookies: Either dump a mix by heaping teaspoonfuls onto a rebuilt cookie sheets, or force by a cookie press, fixation them about 1-1/2″ apart. Cover with cosmetic wrap, as good as let mount for thirty minutes. Preheat a oven to 300 degrees. Bake for about twenty-five minutes. Remove from a oven, as good as lay a

foil or vellum linings upon a slightly wet cloth, let cool, afterwards flay off a macaroons. FOR CHOCOLATE ALMOND MACAROONS: Add 1-1/2 ozs. (1-1/2 squares) about 40 cookies. Wis/Gramma —–