1/2 lb Finely ground almonds
1/2 lb Sugar
1/2 ts Pure almond extract
3 Unbeaten egg whites
Preheat oven to 325 degrees. Combine almonds, sugar and almond extract. Add egg whites until all ingredients are thoroughly mixed. Line a cookie sheet with parchment paper. Put the batter into a pastry bag and squeeze out small thick drops about the size of a half dollar, 2 inches apart. Bake 25 to 30 minutes. Cool. Yield About 2 Dozen Macaroons BAKERS’ DOZEN BETH
SETRAKIAN SHOW #BD1A10 —–