Recipe of the Week  About Us

TUSCAN MACAROONS

HOME > DESSERTS
Ricciarelli
Tuscany
Preparation - Medium
25 Macaroons

INGREDIENTS:
  • 1 1/3 cups almonds, peeled and toasted
  • 3/4 cup granulated (caster) sugar
  • 1 1/3 cups confectioner's sugar
  • pinch of vanilla powder
  • 2 egg whites, beaten
  • 25 rounds, rice paper
METHOD:
  1. Pound or grind the almonds to a powder
  2. Add the granulated sugar, and half the confectioner's sugar
  3. Add the vanilla, and fold in the egg whites, a little at a time, until you have a smooth but not too runny mixture.
  4. Put a little of the mixture on each round of rice paper.
  5. Shape into diamonds and sprinkle with remaining sugar.
  6. Leave overnight.
  7. Bake in a slow oven (325 degrees F) for about 20 minutes, eonugh to dry the macaroons to your taste - remove them before they brown. Let cool and dust with sifted sugar.
Cookbook we like:

PRINT  -  EMAIL

<< PREVIOUS - BROWSE RECIPES - NEXT >>


MM


Copyright © 2000,2012 e-rcps.com, All Rights Reserved

Recipes Basics Glossary
FAQ
Cookbooks
Tell a friend

Special Sections
Cooking Classes
Cooking classes in the U.S. and Italy.
Gastronomy Tours
Tour Wine & Olive oil country and other regions.
Links
Links to other sites of related interest.
Sources
Where to buy special ingredients and utensils.
Ask the Chef
If you don't find your recipe.

Popular Pages