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| Candied Cherry Macaroons |
"A delicious version on traditional macaroons."
Ingredients :
- half pound almond paste
- 1 cup white sugar
- three egg white
- 1/three cup confectioners' sugar
- 2 tablespoons cake flour
- 1/8 teaspoon salt
- 2 tablespoons chopped candied cherries
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Cover cookie sheets with parchment paper or aluminum foil, brilliant aspect up.
- In big blending bowl, mix almond paste and white sugar till properly blended. Mix in egg whites separately. Combine the flour, confectioners' sugar and salt; mixture into the almond paste aggregate. Stir in cherries.
- Force dough via a cookie press or drop by way of teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat oven to three hundred stages F (150 levels C).
- Bake for 25 mins. Remove parchment or foil from cookie sheets and allow cool. Peel off macaroons.
Notes :
- Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.
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