Almond and Walnut Macaroons
Author: Kitty Morse and Danielle Mamane
Recipe type: Cookies
- 2 Cups almond meal (about 12 ounces whole almonds ground to a powder)
- 1 Cup walnut meal (about 6 ounces walnut halves ground to a powder)
- 1 1/2 Cups sifted powdered sugar
- 3 large egg whites
- 1 teaspoon vanilla
- Place 30 (1 1/2-inch) fluted paper cups on a baking sheet. Set aside. Preheat oven to 325 degrees. In a large bowl, mix the almond meal, walnut meal, and 1 cup of the powdered sugar. Sprinkle the remaining sugar on a large plate. Set aside. In a large bowl, beat the egg whites and the vanilla until stiff. Using a spatula, gently fold the nut mixture into the egg whites. With your fingers, knead lightly to obtain a homogeneous dough. In between the palms of your hands, fashion balls 1-inch in diameter. Roll each ball in the prepared powdered sugar and set it inside a paper cup. Bake until the macaroons turn a light gold, 20 to 25 minutes. Remove from the oven and let cool. Store in a tightly sealed container for up to 2 weeks. This recipe yields about 30 macaroons.
Whether during a cozy winter afternoon or a balmy summer evening, these macaroons pair perfectly with a good cup of strong coffee. Per Serving (excluding unknown items): 1772 Calories; 51g Fat (24.5% calories from fat); 120g Protein; 231g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 185mg Sodium. Exchanges: 5 Grain(Starch); 15 Lean Meat; 1 1/2 Fat; 10 Other Carbohydrates.