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ALMOND MACAROONS

by Sandy Robbins -- courtesy of Solo Almond Paste

 Ingredients:

1 can

Solo Almond Paste

2

egg whites

1 1/4

C sugar

 Directions:

  1. Preheat oven to 325

  2. Line baking sheets with parchment paper or brown paper.  If non-stick cookie sheets are used, paper is not needed.

  3. Break almond paste into small pieces and place in medium-size bowl or container of food processor.  Add sugar and beat with electric mixer or process until mixture is smooth. Add egg whites and mix well.

  4. Spoon almond mixture into large pastry bag fitted with open star tip.  Pipe into stars or drop by rounded teaspoonfuls into lined baking sheets about 1 inch apart.

  5. Bake 18-20 minutes or until lightly browned.  Cool completely on baking sheets on wire racks.  Peel macaroons off parchment paper when completely cool.  Store in airtight container.

NOTE:  To remove macaroons from brown paper, brush underside of paper with water under each cookie, 1 at a time.

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The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
P.O. Box 91091, Columbus, OH 43209