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| Candied Cherry Macaroons |
"A delicious version on traditional macaroons."
Ingredients :
- half pound almond paste
- 1 cup white sugar
- three egg white
- 1/three 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, vivid side up.
- In big blending bowl, mix almond paste and white sugar until properly mixed. Mix in egg whites separately. Combine the flour, confectioners' sugar and salt; blend into the almond paste mixture. Stir in cherries.
- Force dough thru a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and permit stand for half-hour. Preheat oven to 300 tiers F (a hundred and fifty levels C).
- Bake for 25 mins. Remove parchment or foil from cookie sheets and allow cool. Peel off macaroons.
Notes :
- Reynolds® parchment may be used for easier cleanup/removal from the pan.
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