Soft macaroons (2)
Instructions
Very finely chop the almonds, combining some tablespoon sugar taken from the prescribed quantity, until the flour.
Put the egg whites in a copper pot tinned, not merge a pinch of salt and a few drops of lemon juice and soda until foamy, then edit them with the electric mixer.
When the egg whites are well mounted, add the almond flour, sugar, 1 tablespoon flour and 1 teaspoon of starch from a sieve and, finally, a few drops of almond essence.
Mix well and place on a greased and floured mounds of mixture, spaced; dust them with powdered sugar and leave to rest for 4-5 hours.
Heat the oven at 100 degrees, bake cookies and leave it for at least 1/2 hour, turning the plate every once in a while to obtain a uniform cooking.
Eventually remove the plate from the oven and, using a spatula, remove the amaretti and allow to cool on a wooden cutting board.
You store in tins.
Ingredients and dosing for 4 persons
- 350 g of sugar
- 300 g of peeled almonds
- 3 egg whites
- 1 tablespoon of white flour
- 1 teaspoon of potato starch
- Few drops of lemon juice
- Few drops of bitter almonds essence
- Icing sugar
- 1 pinch of salt
- For the plate:
- Butter
- Flour