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TUSCAN MACAROONS

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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.
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