Ingredients3 cups blanched almonds (measure without packing cup)
1-1/2 cups white sugar
3 large egg whites
1 tsp almond extract
Directions
Preheat oven to 350 degrees F.
Place almonds in a food processor, and process for 1 minute. Add sugar and process for 15 seconds longer. Immediately add the egg whites and almond extract and pulse until the paste wads around the blade (10-12 pulses). Scrape the bowl with a spatula. Pulse until the mixture turns into a stiff but cohesive, malleable paste (similar in consistency to marzipan) about 5 seconds longer.
The size of the eggs and the amount of oil in the almonds can change the consistency of the dough. If the mixture is crumbly or dry, turn the machine back on and add water drop by drop until the proper consistency is reached.
Scoop slightly less than 2 Tbs of paste for each macaroon, and roll into balls. Place on parchment-paper-lined cookie sheets. When the dough starts sticking to your hands, rinse them off to ensure that the cookies turn out smooth and pretty.
Bake the macaroons until golden brown on the bottom, 20-25 minutes. If over-baked, the macaroons will dry out when stored.
Leave the macaroons on the parchment paper until completely cool. Store in airtight container or freeze cookies.
