Amigdalota (almond Macaroons) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground almonds,
4: Egg whites,
pn Salt,
Rosewater,
2 tbsp: Toasted bread crumbs,
3/4 cup: Sugar,
1/2 tsp: Lemon juice,
1 tsp: Vanilla,
Powdered sugar,
Directions:
Beat egg whites with salt until stiff and add lemon juice. Fold in
almonds, sugar and crumbs gradually. Add vanilla. Cut a brown paper
bag to fit cookie sheet and grease paper and bake at 275F. about 20
minutes, checking after 15 to prevent burning. Take out and brush
with rosewater. Lift off macaroons after loosening them by moistening
the paper. Sift powdered sugar over warm cookies.
Source from luhu.jp
almonds, sugar and crumbs gradually. Add vanilla. Cut a brown paper
bag to fit cookie sheet and grease paper and bake at 275F. about 20
minutes, checking after 15 to prevent burning. Take out and brush
with rosewater. Lift off macaroons after loosening them by moistening
the paper. Sift powdered sugar over warm cookies.
Source from luhu.jp