CHERRY ALMOND MACAROONS
1/4 tspsalt (1 ml)
1 1/2 cgranulated sugar (375 ml)
3 ccoconut, flaked (750 ml)
1 1/2 call purpose flour (375 l)
1 1/2 c*chopped red or green candied cherries (375 ml)
1 1/2 tspalmond extract (7 ml)
*MAY SUBSTITUTE 1 1/2 C. SLIVERED ALMONDS OR A MIXTURE OF ALMONDS AND CHERRIES FOR THE 1 1/2 C. CHOPPED CHERRIES
How to Make CHERRY ALMOND MACAROONS
- Beat egg whites and salt in a small mixer bowl until foamy. Gradually add sugar and beat until very stiff, about 4 minutes.
- Beat egg yolks in a large mixing bowl. Stir in coconut. Add flour, cherries and extract; mix well.
- Stir in egg white mixture thoroughly. Mixture will be very stiff.
- Drop by tablespoonfuls onto greased baking sheets. Bake at 350 degrees F. (180 C.) for 10 - 15 minutes, or until set and edges are very light golden.