Candied Cherry Macaroons Chef John's Recipe
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| Candied Cherry Macaroons |
"A delicious variation on traditional macaroons."
Ingredients :
- 1/2 pound almond paste
- 1 cup white sugar
- 3 egg white
- 1/3 cup confectioners' sugar
- 2 tablespoons cake flour
- 1/8 teaspoon salt
- 2 tablespoons chopped candied cherries
Instructions :
| Prep : | Cook : 24M | Ready in : |
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- Cover cookie sheets with parchment paper or aluminum foil, shiny side up.
- In large mixing bowl, mix almond paste and white sugar until well blended. Mix in egg whites one at a time. Combine the flour, confectioners' sugar and salt; blend into the almond paste mixture. Stir in cherries.
- Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat oven to 300 degrees F (150 degrees C).
- Bake for 25 minutes. Remove parchment or foil from cookie sheets and let cool. Peel off macaroons.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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