1. Knead almond paste until soft; work in powdered sugar. 2. Add vanilla and salt. 3. Add egg whites, a little at a time, blending well after each addition. Use just enough egg whites to make a soft dough that will hold its shape when dropped from a teaspoon. 4. Line cookie sheets with unglazed brown paper. 5. Drop paste onto sheets by teaspoonfuls, about 2 inches apart. Or force through a cookie press into rounds. 6. Sprinkle with sugar. 7. Bake about 20 minutes at 300 degrees. 8. Place macaroons on damp towel to loosen the brown paper and remove paper. Cool on racks. ---------------------------------------------------------------------------
Nutrition
Ingredients
