1. In a saucepan combine the finely ground almonds with the unbeaten egg whites& the sugar, cook the mixture stirring constantly, over moderate heat, until the batter is thick enough to hold a path when spoon is drawn through it. 2. Remove from heat and stir in the almond extract. 3. Drop the batter from a teasp onto a buttered, lightly floured cookie sheet. 4. Bake macaroons in a slow oven (300f) for about 20 minutes or until they are golden. 5. Transfer them immediately to a wire rack. ---------------------------------------------------------------------------
Nutrition
Ingredients
