Amaretti Macaroons Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper.
• In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade.
• Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.

Steps:

• 1. Preheat oven to 325'F. Line cookie sheets with parchment paper.
• 2. Break almond paste into small pieces and place into food processor or mixer. Add sugar and mix well. Add the egg whites and mix until moist, about 2-3 minutes.
• 3. Pipe using a large star tip into rounded swirls about 2 inches in diameter or roll into a ball and gently press down a little and top with half of a maraschino cherry, almond or espresso coffee beans. Cookies should be at least 1 inch apart.
• 4. Bake 20 minutes on middle shelf, move to upper shelf, (about 4" above middle shelf); for approximately 8 minutes until light golden brown. Move parchment paper with cookies onto baking racks to cool. When completely cool carefully peel macaroons off paper. Store in airtight container. Buon Appetito!

Steps:

• Using electric mixer, beat 1 1/4 pounds almond paste with 1 1/2 cups granulated sugar. Then add 2 1/4 cups confectioners sugar and continue beating until batter is very smooth. The time this takes will depend on the type of mixer you are using. I always use a Recipeaid and this step takes about 8 minutes. Add 1 cup egg whites and continue beating until dough is smooth. Scoop dough into three small bowls. Cover. Place dough bowls in freezer overnight. Preheat oven to 325 degrees. Using a 1" mini scoop, scoop out small balls of the frozen dough and place 2 inches apart on cookie sheets lined with parchment paper. Do not use waxed paper. Do not use foil. Do not use a brown paper bag. Do not grease the tray. Do not grease the parchment paper. I have tried all of these methods and, trust me, they do not work. Plain parchment paper works. If you wish and have the money, you can also top each cookie with pignoli nuts prior to baking. But be forewarned pignoli nuts are more expensive than shrimp. Bake in 325 degree oven for 16 minutes. Remove tray from oven and slide paper with cookies still attached onto cooling rack. After 5 minutes, slide another cool cookie sheet under parchment paper and baked cookies and place tray, paper and cookies in freezer for 10 minutes. Then (and only then) carefully remove baked cookies. Store in air-tight can or in freezer. Remove from freezer 10 minutes before serving. They are wonderful alone, but for a special treat, use them to make ice cream sandwiches. You can use any flavor you wish, but my Mom's favorite is Amaretto. Note from T: You may not be able to find unsweetened almond paste. If you use marzipan, reduce sugar by 3/4 and add 2 more packages of marzipan until correct consistancy.