3 egg whites, room temperature
1/8 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup sugar
6 ounces blanched almonds, toasted and ground to a fine powder
2 tablespoons all-purpose flour
Preheat the oven to 325 degrees F.
Line 2 baking sheets with aluminum foil. In a mixing bowl, beat together the egg whites, salt, and cream of tartar. Add the sugar a tablespoon at a time and continue beating until egg whites are glossy and form very stiff peaks. Gently fold in the ground almonds and flour. Drop tablespoons of batter about 1 inch apart on the prepared baking sheets.
Bake 15 to 20 minutes or until golden on the tips. Slide foil off baking sheets onto wire racks. Let stand 5 minutes. Gently peel foil away from backs of macaroons. Return macaroons to racks to cool.
The macaroons will store well in an airtight container at room temperature for 2 weeks; they will freeze well for about a month, not that I have ever seen anyone able to hold on to these tasty treats for more than 24 hours.
Active Time: 20 Minutes
Total Time: 40 Minutes
Yield: 4 Servings