Macaroons*

3/4 cup blanched ground almonds
2 egg whites, beaten stiff
3/4 cup sugar
2 teaspoons sweet almond extract

*Makes about 3 dozen macaroons.

Preheat oven to 325 degrees F.

Beat egg whites and almond extract until frothy.

Add sugar gradually, beating after each addition. Beat until stiff peaks are formed.

Fold in ground almonds.

Arrange 3 dozen paper baking cups on a cookie sheet.

Place about two teaspoons of batter in each paper baking cup.

Bake until the cookies have hardened and are lightly browned -- about 15 to 20 minutes.

Makes about 3 dozen macaroons.

Macaroons made with ground almonds are easier to make than those with slivered almonds, but they're not as tasty. Unlike Molise's famous "bianca neve" almond macaroons which are supposed to remain white, the macaroons made with this recipe are expected to have a light brown color. So this particular macaroon recipe is less complicated than the Molisani version, but it is also less fun to consume (in my opinion). Photo and comments: Mary Melfi.

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