Crispy on the outside, soft and chewy on the inside, these amaretti are a real treat. The almond flavor is wonderful in these macaroons as well. A delicate and delightful little cookie.
In order to make them, I had to do some deciphering in order to put together the finished product. On the recipe card, it calls for "1/4 shelled blanched almonds", and I didn't know what measurement to use for the "1/4". Since it calls for 1/2 pound of sugar, I decided to use 1/4 of almonds. That measurement made the most sense to me.
The next hurdle was the oven temperature. Since the recipe states to bake the amaretti in a moderate oven, I chose to bake them at 350 degrees. The recipes also says that they will bake in 5 minutes, which was not long enough for this batch. I ended up baking them for about 15 or 20 minutes until they were light brown.
The amaretti turned out well. I have never had them before, so I did not have a point of reference as to what they should be like. I think this is a recipe that I will have to play around with before I find the perfect way to make them. The flavor was wonderful, so I will revisit these again. If anyone has any suggestions or knows the correct measurements and baking temperature, I would love to know!
Amaretti (Macaroons)
Makes about 1 doz.
1/2 lb. Sugar
1/4 shelled blanched Almonds
1/4 t Almond extract
2 egg whites
Chop and pulverize almonds; mix thoroughly with half of sugar and extract.
Beat egg whites until very stiff. Add balance of sugar; beat again. Add almond mixture; mix thoroughly. Shape into balls or cookies about 2 inches in diameter. Place on greased cookie pan about 1 inch apart. Bake in moderate oven about 5 min. or until light brown.
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