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- Des, The Grommet

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We will be closed Thursday, September 12th through Monday, September 16th. Orders placed during this time will be shipped upon our return on September 17th.

I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Almond Macaroons

photo 2-6

 Courtesy of Beth Hensperger

Macaroons, or amaretti, are a traditional Seder dessert usually bought from a bakery or in vacum-packed can. The homemade version is far superior and easily made days ahead.  Great served with kosher dessert wine.

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Almond Macaroons

Scale

Ingredients

  • 8 ounces (2 cups) whole blanched almonds
  • 1 tablespoon potato starch
  • 1/2 cup granulated sugar
  • 4 large egg whites, at room temperature
  • 3/4 teaspoon Almond Extract
  • 1 teaspoon Rain’s Choice pure Vanilla Extract
  • 2 tablespoons slivered almonds

Instructions

  1. Preheat the oven to 300º and place the racks in the upper 2/3 and lower 1/3 of the oven. Line 2 cookie sheets with baking parchment or waxed paper; brush with vegetable oil. Place the almonds in a food processor with the potato starch and pulse finely grind; take care not to over process. Place in a bowl with the sugar.
  2. In a clean bowl, beat the egg whites until stiff but not dry and add the almond extract. Stir in one-fourth into the batter, then fold in the remaining whites until there are no white streaks. Place the mixture into a pastry bag fitted with a 7B or 8 star tip and and pipe out individual cookies onto the prepared pans. Alternately, form mounds with 2 teaspoons.
  3. Place a slivered almond into the center of each.
  4. Bake for 30 to 40 minutes, until the tops are lightly browned. Halfway through baking, switch the positions of the pans fro top to bottom and turn around back to front as well for even baking. Cool on the pans on racks.
  5. Store in airtight containers up to 5 days or freeze up to 2 months.

Notes

Makes about 40 cookies.

 

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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
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  • Everything we sell is ORGANICALLY grown.
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For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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