Almond macarons, actually. To turn these into proper macarons, you would make sandwiches out of them with a filling like ganache, buttercream icing, or jam. But you certainly don’t have to do so.
This is not to be confused with coconut macaroons, which are entirely different affairs.
From a box sold in Canby, Oregon.
Almond Cookies
1 lb. finely ground almonds
1 lb. powdered sugar
5 to 7 eggs [whites only], well beaten
Grind nuts, add sugar, fold in egg whites.
Almond cookie method (provided by Yesterdish)
- Reserve a quarter-cup of powdered sugar for dusting. Preheat the oven to 400 deg. and line a sheet with parchment paper.
- Mix the remaining sugar and ground almonds; beat in five egg whites (rather than folding in) and keep beating, ideally with a stand mixer or hand mixer, until the mixture is smooth, and thick. If the mixture is too thick to pipe, add another egg white and beat for another couple of minutes.
- With a pastry bag or plastic bag with the tip cut off, pipe the mixture onto the parchment into mounds about an inch in diameter. Let rest for 15 minutes.
- Bake for twelve minutes; remove to wire rack. When cool, dust with reserved powdered sugar.