Sephardic-Style Macaroons

Name: Sephardic-Style Macaroons
Total time: 45 min
Yield: 2 dozen
Cuisine: jewish
Ingredients: 3 cups (15 ounces) almonds; 1 cup sugar; 3 egg whites; Confectioners' sugar, for dusting

Recipe from Eva Capsouto

Adapted by Dena Kleiman

Total Time: 45 minutes
Rating: 4(26)
Comments: Read comments

Featured in: The 5th Question At the Seder: Have a Macaroon?

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Ingredients

Yield:2 dozen

3cups (15 ounces) almonds
1cup sugar
3egg whites
Confectioners' sugar, for dusting

Ingredient Substitution Guide

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Preparation

Step 1
Blanch almonds in boiling water for 2 minutes. Remove, drain and peel. When cool, grind in a food processor.
Step 2
Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside. In a medium-size bowl mix the ground almonds, sugar and egg whites. Drop from a teaspoon onto the cookie sheets, leaving ½ inch between macaroons. Bake 12 to 15 minutes, or until lightly brown. Dust with confectioners' sugar when cool.