Recipe courtesy of Martha Stewart
Macaroons
Total:
32 min
Active:
20 min
Yield:
10 dozen
Level:
Easy
Total:
32 min
Active:
20 min
Yield:
10 dozen
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F.

Line a baking sheet with a silpat (French nonstick baking mat) or parchment paper; set aside.

In the bowl of an electric mixer fitted with the paddle attachment combine almond paste and sugar beat until smooth. Add egg white, extract, and salt and beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip (Ateco #11). Pipe 1-inch cookies onto prepared baking sheet leaving about 1 inch between each cookie.

Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be stored in an airtight container for up to 1 week.

IDEAS YOU'LL LOVE

Macaroons

Recipe courtesy of Sherry Yard

Toasty Coconut Macaroons

Recipe courtesy of Alton Brown

Macaroons

Recipe courtesy of Marie Kimball

Macaroons

Recipe courtesy of Beth Setrakian

Macaroons

Recipe courtesy of Marie Kimball

Chocolate Macaroons

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Orange Macaroons

Recipe courtesy of Martha Stewart

Meshugana Macaroon

Recipe courtesy of Georgia Hardstark|Alie Ward

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking