These are not unlike French macarons, though more substantial. They are served on their own without any cream sandwiched in between. If you want them less sweet, grind the almonds with 1/3 cup [65 g] sugar instead of 1/2 cup [100 g]. These are not unlike French macarons, though more substantial. They are served on their own without any cream sandwiched in between. If you want them less sweet, grind the almonds with 1/3 cup [65 g] sugar instead of 1/2 cup [100 g].
MAKES 24 COOKIES
2 cups [300 g] blanched almonds, plus 24 whole almonds
11/2 cups [300 g] superfine sugar
1 tsp almond extract
1 Tbsp freshly squeezed lemon juice
4 egg whites
Put the blanched almonds in a food processor together with 1/2 cup [100 g] of the superfine sugar and process until very finely ground. It is very important that you grind the almonds as finely as you can, almost to a powder. Transfer to a large mixing bowl. Add the remaining 1 cup [200 g] sugar, almond extract, lemon juice, and egg whites; mix well.
Scoop the almond mixture into a deep frying pan and place over very low heat. Cook, stirring all the time, for about 20 minutes, until it forms a medium thin paste.
Preheat the oven to 300°F [150°C]. Line a baking sheet with parchment paper or a silicone baking mat.
Transfer the almond paste to a wide bowl, lifting and folding it until cooled. By then, it should have thickened but not become like a dough. Once cool, scoop it into a pastry bag and pipe apricot-size pieces onto the prepared baking sheet, leaving about 1/2 in [12 mm] between each. Flatten each slightly with the back of a spoon and place one whole almond in the middle of each.
Bake for 20 minutes, then increase the oven temperature to 400°F [200°C] and bake for another 15 minutes. The macaroons should be just golden, not brown; if necessary, lay a sheet of aluminum foil loosely over them. By the time they are done, they should look cracked and just lightly colored. Let cool for a few minutes on the baking sheet, and then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.