This macaroon recipe is adapted from Mimi Sheraton`s book ”From My Mother`s Kitchen” (out-of-print). ”Most recipes for these gentle, sweet macaroons call for matzo meal,” she writes. ”My grandmother`s did not include this starchy ingredient. Instead she used unblanched almonds, the skins of which took the place of the flour.”
SOFT PASSOVER ALMOND MACAROONS
Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: About 2 dozen
If you like, a whole or split blanched almond can be set in the center of each macaroon as you flatten it before baking.
2 cups ground, unblanched almonds
1/2 cup sugar
1 teaspoon almond extract
Pinch salt
Grated rind of 1/2 lemon
3 egg whites
1. Heat oven to 350 degrees. Butter or lightly oil a baking sheet well.
2. Combine all ingredients except egg whites and mix well. Stir in egg whites gradually to make a dough much like thick, wet sand-medium firm so it can be molded but not dry or shiny with liquid. Take off dough by teaspoonsful and roll each spoonful into a ball about 1 inch in diameter. Arrange on the baking sheet, flattening balls a little.
3. Bake for 15 to 20 minutes, or until tops of cookies seem dry and faintly golden brown. Cool a few minutes on baking sheet. Then carefully remove to a wire rack; cool completely. Store in cookie tin.
