Almond Walnut Macaroons (Morocco)

Cookbook

Almond Walnut Macaroons

Makes about 30 cookies

Since these meringue-like macaroons contain no dairy products, they can be served at the conclusion of any meal, even those featuring meat dishes.

2 cups almond meal (about 12 ounces
whole almonds ground to a powder)
1 cup walnut meal (about 6 ounces
walnut halves ground to a powder)
1-1/2 cups sifted confectioners' sugar
3 large egg whites
1 teaspoon vanilla extract

Preheat the oven to 325 degrees. Place 35 (1-1/2-inch) fluted paper cups on a baking sheet.

In a large bowl, mix together the almond meal, walnut meal, and 1 cup of the sugar. Sprinkle the remaining sugar on a large plate.

In a large bowl, using an electric mixer on high speed, beat the egg whites and vanilla until stiff peaks form. Using a spatula, gently fold the nut mixture into the egg whites. With your fingers, knead lightly to obtain a homogeneous dough.

In between the palms of your hands, fashion balls 1 inch in diameter. Roll each ball in the sugar and set it inside a paper cup.

Bake until the macaroons turn light gold, 20 to 25 minutes. Remove from the oven and let cool. Store in a tightly sealed container for up to 2 weeks.

Buy the Book!

The Scent of Orange Blossoms
Sephardic Cuisine from Morocco
by Kitty Morse and Danielle Mamane
Ten Speed Press
$24.95 (CAN $39.95)
ISBN: 1-58008-269-6
208 pages, Hardcover (cloth)
Full-color photographs
Recipe reprinted by permission.