*  Exported from  MasterCook  Buster  *
 
                        Macaroons (Low-Fat Cooking)
 
 Recipe By     : Joan Drake (LA Times) 1997
 Serving Size  : 40   Preparation Time :0:00 
 Categories    : Bakery         Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        7  ounces        almond paste -- 1-tube
      2/3  cups          sugar
        2                eggs whites -- lightly beaten
        1  tablespoon    flour
 
   Using sharp knife, cut almond paste into thin
 slices. Sprinkle with small amount of sugar, then chop
 to consistency of coarse meal.
   Beat almond paste and remaining sugar in bowl of
 electric mixer; add egg whites and beat until smooth.
 Sprinkle flour over batter and continue beating to
 combine.
   Spoon mixture into pastry bag fitted with star
 tip. Pipe 1-inch circles on baking sheets lined with
 greased and floured aluminum foil, leaving 2 inches
 between cookies.
   Bake at 325 degrees until lightly browned, about
 15 minutes. Remove from oven and transfer foil with
 macaroons to wire rack. Cool completely before
 removing cookies from foil.
   About 40 macaroons (25% cff). Each macaroon:
   36 calories; 3 mg sodium; 0 cholesterol; 1 gram
 fat; 6 grams carbohydrates; 1 gram protein; 0.30 gram
 fiber.
 ----------------
 Technique:
 A macaroon is a cookie made with four ingredients:
 almond paste, egg whites, sugar and flour. In one
 variation, almond paste is replaced by shredded
 coconut and almond extract.
   When making macaroons, the dense almond paste
 needs to be chopped so the batter will be smooth. If
 prepared well, it bakes into light, crisp disks with
 chewy centers.
   Macaroons should be baked on pans lined with
 either parchment paper or lightly greased and floured
 aluminum foil.
   The surface of a properly baked macaroon is light
 brown with fine cracks. Macaroons need to be cooled to
 room temperature before being removed from the foil or
 parchment paper.
   Carefully pull away the foil with the help of a
 small metal spatula. If the macaroons were baked on
 parchment paper, place a moist cloth underneath for a
 few minutes to make them easier to remove.
 -----------------
 reference:
 LA TIMES April 2, 1997 / BACK TO BASICS.
 Sweetness and Light: Macaroon By JOAN DRAKE
 To Eat-lf on 4/2/97 by phannema@wizard.ucr.edu
 
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