Macaroons

See the RecipeJoshua Paul

Macaroons are the perfect treat for Passover—their lack of flour satisfies the holiday's prohibition against leavening. This recipe is adapted from Professional Baking (Wiley, 2001) by Wayne Gisslen.

Macaroons
Macaroons are the perfect treat for Passover—their lack of flour satisfies the holiday's prohibition against leavening. This recipe is adapted from Professional Baking (Wiley, 2001) by Wayne Gisslen.
Yield: makes About 5 Dozen

Ingredients

  • 1 cup slivered almonds
  • 2 cups plus 1 tbsp. confectioners' sugar
  • 4 egg whites
  • 5 tbsp. granulated sugar
  • 12 tsp. vanilla extract

Instructions

  1. Preheat oven to 350°. Line two baking sheets with parchment paper; set aside. Process almonds in bowl of food processor until finely ground, 1 minute. Add 2 cups of the confectioners' sugar and process for 2 minutes. Scrape bottom and insides of bowl to loosen clumped almond mixture, then continue to process until very finely ground, 3 minutes more. Sift mixture into a bowl.
  2. Beat egg whites in the bowl of a standing mixer fitted with a whisk on medium-low speed until frothy, about 2 minutes. Increase speed to medium-high and beat until whites form medium-stiff peaks, about 2 minutes. Gradually add granulated sugar, whisking constantly until stiff, glossy peaks form, about 2 minutes more. Stir in vanilla.
  3. Transfer whites to a large bowl. Fold in almond mixture a third time. Transfer to a large pastry bag fitted with a ½" plain pastry tip. Pipe 1" rounds about ½" apart onto baking sheets. Dust with remaining 1 tbsp. confectioners' sugar. Set aside for 10–15 minutes.
  4. Bake cookies until puffed and lightly colored, 10–15 minutes. Set aside to let cool completely before peeling off parchment.