Almond Macaroons
4 egg white whites
2 cups white sugar
½ tsp cream of tartar
3 cups fine almond flour
a few drops almond extract
a few drops vanilla extract
Preheat oven to 350 degrees, then line a couple baking sheets with parchment paper.
In a large bowl, add the egg whites and cream of tartar. Whip on high speed until the whites begin foam and turn white. At a tablespoon at a time, add the sugar as the whites continue to whip. When you add the last bit of sugar, add the extracts and continue to beat until fairly stiff. At this point, fold in the almond flour until it is well incorporated. Chill at least an hour. Using a tablespoon or a scoop that hold about that much, place balls of the dough about two inches apart on the baking sheet. Bake in the preheated oven about 10-15 minutes, or until the tops are lightly browned and appear to be dry and cracked. Remove from the oven and allow to cool on the parchment a few minutes, giving them time to set, before removing to a rack to finish cooling.
