Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Macaroons
Serves 5

2 Extra-Large Egg Whites
1 cup Almonds (blanched, very finely chopped)
Almond or Ratafia Extract
1 cup Superfine Sugar
2 tbsp. Superfine Sugar
1/4 cup Rice Flour
Parchment Paper (or Rice Paper)
Slivered Almonds

Méthode:
Preheat the oven to 350 degrees. line a buttered baking tray with parchment paper. Lightly whisk the egg whites with a fork. Mix the ground almonds, extract, sugar and rice flour together. Stir in the whites thoroughly. Using a teaspoon, drop spoonfuls of the mixture onto the parchment paper. Top each with an almond sliver and bake until golden brown, 8 to 10 minutes. Transfer, still on the parchment paper, to a rack to cool. Remove from parchment paper to serve.