Okay, why can't I make these cookies? I make them EVERY holiday season-since 1996...

B

barbara-in-va

Well-known member
which was the first and only time they turned out right. Mine always flatten out way too much. I have baked them on foil, parchment and silpats without any difference. I use a large egg white. I have tried increasing the flour to 2T with no change in results. the same thing occurred in my old oven as well as my new oven. Any other suggestions?

Toasted Almond Macaroons

Source: Williams Sonoma Cookies and Biscotti

1C slivered blanched almonds, lightly toasted

2/3 C granulated sugar

1 T flour

1 egg white

1 1/4 t vanilla

1/4 t almond extract

Preheat oven to 350° F. Line a baking sheet with foil.

Place slivered almonds in a food processor fitted with the metal blade and process finely (do not process to a paste). Add the sugar and flour and process to a powder. Add egg white, vanilla and almond extract and process until a wet paste forms.

Using damp hands, roll the dough between your palms to form 1" balls. Place on baking sheet, spacing 2" apart. Place a whole almond in the center of each.

Bake until just beginning to brown, about 10 minutes. Let cool on the baking sheet on a wire rack for 10 minutes. Gently peel off the foil and transfer the cookies to the rack and cool completely.

Makes 16 cookies.

 
Is that supposed to be 2.3 cups of sugar or 2/3 cup sugar? Also,

according to Cooks Illustrated "macaroons must be baked on parchment paper. They will stick to an ungreased sheet and spread on a greased one."

Hope this helps. HATE it when there's that one thing that used to work but doesn't anymore.

 
Yup, 2/3 C sugar. I thought they specified foil so the cookies would not spread

as much but it doesn't work! Maybe "large" egg whites have gotten too large over the years?

 
Try whipping the egg white until stiff. Any recipe for macaroons I've ever made says to

whip the egg whites.

 
Thanks all. Lots of food for thought. I looked up the CI article that Steve

mentioned and I think I will start with it. I do believe it has a higher almond:egg white ratio as Ang suggested. Next stop, Trader Joes for lots of toasted almond slices..........

If I come up with the solution--ie find a better recipe--I will let you all know! Thanks to everyone for the ideas and suggestions.

 
I think I would leave some of the almonds in bigger pieces too, that would give more structure too.

 
You must log in or register to reply here.
Back
Top