Almond Cloud Cookies (Macaroons)

 

10 ounces almond paste

1 cup sugar

1/4 teaspoon salt

2 large egg whites, lightly beaten

1/4 teaspoon gluten-free almond extract

1/8 teaspoon extra strong bitter almond oil (optional)

Confectioners' sugar or glazing sugar, for topping

• 10 ounces almond paste

• 7 ounces sugar
• 1/4 teaspoon salt
• 2 large egg whites, lightly beaten
• 1/4 teaspoon gluten-free almond extract
• 1/8 teaspoon extra-strong bitter almond oil
• Confectioners' sugar or glazing sugar, for topping

• 10 ounces almond paste
• 198g sugar
• 1/4 teaspoon salt
• 2 large egg whites, lightly beaten
• 1/4 teaspoon gluten-free almond extract
• 1/8 teaspoon extra-strong bitter almond oil
• Confectioners' sugar or glazing sugar, for topping

1. Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
2. Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer.
3. Add the egg whites gradually, while mixing, to make a smooth paste.
4. Stir in the flavorings.
5. Scoop the dough by tablespoons onto the prepared pans. (If too thin, stir in some almond flour.)
6. Sprinkle the cookies heavily with confectioners' sugar, then use three fingers to press an indentation into the center of each cookie.
7. Bake the cookies for 20 to 25 minutes, until they're brown around the edges. Remove them from the oven, and let them cool right on the pan.
8. Yield: 21 cookies.

 

Source: King Arthur Flour Website.