Seeing the different posts about different sorts of macaroons made me think about the macaroons my mom always makes at Christmastime. They are always a special treat..... These are wonderful, crunchy on the outside and creamy inside, like frangipane pie filling almost.
1 (8 oz.) can almond paste
2 egg whites (3, if not extra-large eggs)
1/4 teaspoon salt
3/4 cup sugar
3/4 cup (approx) powdered sugar
Knead the almond paste until it is soft, then break into pieces
Mix egg whites and salt with electric mixer, adding sugar (granulated) and almond paste a little at a time
Beat it until the paste is smooth and thick
Beat in the powdered sugar a little at a time, until the dough is thick enough to hold its shape. You shouldn't need more than 3/4 cup
Cover baking sheets with 2 layers of heavy brown paper
If you have a pastry bag, fill it with the dough and pipe out swirls about 2 1/2 inches in diameter. Or just drop by teaspoons onto the paper
Bake at 300° until lightly golden brown, 20 to 25 minutes
Slide the paper off the pans onto cool damp towels, and let stand until macaroons are cool and can be removed from paper with metal spatula
