Recipe courtesy of Beth Setrakian


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  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: About 2 Dozen Macaroons



  1. Preheat oven to 325 degrees. Combine almonds, sugar and almond extract. Add egg whites until all ingredients are thoroughly mixed. Line a cookie sheet with parchment paper. Put the batter into a pastry bag and squeeze out small thick drops about the size of a halfdollar, 2 inches apart. Bake 25 to 30 minutes. Cool.