Home › Small Cakes of All Kinds › Almond Macaroons

Almond Macaroons

Blanch dry ½ pound almonds, and make into a paste with 1 teaspoon rose water.

Beat 3 egg whites with ½ cup powdered sugar, adding slowly½ teaspoon almond extract. Then add the almonds, chopped fine. If very soft, add 1 tablespoon Five Roses flour. Roll in balls size of walnuts with wet hands. Flatten a little and place apart on buttered paper. A pastry tube is very useful in shaping the cakes, Bake 15 or 20 minutes in a moderate oven.