Almond Macaroons

Directions

1. 1
   Position rack in upper third of oven and preheat to 350F.
2. 2
   Line 2 baking sheets with parchment paper or wax paper; grease liner lightly with margarine.
3. 3
   Grind almonds with 1/4 cup sugar in food processor until mixture forms fine, even crumbs.
4. 4
   Add egg whites and vanilla sugar, if using, and process until smooth, about 20 seconds.
5. 5
   Add remaining sugar in 2 additions and process about 10 seconds after each or until smooth.
6. 6
   With moistened hands, roll about 1 tablespoon mixture between your palms to a smooth ball.
7. 7
   Put on prepared baking sheet.
8. 8
   Continue shaping macaroons, spacing them 1 inch apart.
9. 9
   Press each macaroon to flatten it slightly so it is about 1/2 inch high.
10. 10
    Brush entire surface of each macaroon with water.
11. 11
    If both baking sheets dont fit on rack, bake them one at a time.
12. 12
    Bake macaroons 18 to 20 minutes or until very lightly but evenly browned; centers should still be soft.
13. 13
    Remove from oven.
14. 14
    Lift one end of paper and pour about 2 tablespoons water under it, onto baking sheet; water will boil on contact with hot baking sheet.
15. 15
    Lift other end of paper and pour about 2 tablespoons water under it.
16. 16
    When water stops boiling, remove macaroons carefully from paper.
17. 17
    Transfer to a rack to cool.
18. 18
    Keep them in airtight containers.