Shelly's Recipe

CHRISTMAS MACAROONS

Category: Cookies

8 oz can almond paste, cut into 1/2 inch pieces
1 cup sugar
2 large egg whites
1 tsp vanilla
Candied cherries, green and red, cut into quarters

In the bowl of a standing electric mixer, with paddle attachment, beat together the almond paste and half of the sugar for 4 minutes until it looks like fine crumbs. Add remaining sugar and continue beating for 4 more minutes. Whisk the egg whites with the vanilla to break them up.

With mixer on low speed add about one quarter of the egg whites. As soon as it is absorbed add more. Continue until all has been added. Mix until the paste is smooth and sticks to the bottom of the bowl. No longer. This should take about 1 minute.

With a plain tube 1/4 to 1/2 inch, pipe circles of paste onto a parchment lined cookie sheet. Or you can spoon and smooth it. Put a piece of cherry on each cookie. Let them sit at room temperature to dry for one hour before baking. Bake at 375 on the middle rack for about 10 minutes or until golden, firm on the rims and soft in the center. Cool them on the pans.