Macaroons

Directions

1. 1
   Preheat the oven to 350F (180C).
2. 2
   Beat the egg whites with an electric mixer until stiff peaks form.
3. 3
   One tablespoon at a time, beat in the sugar, and beat until the mixture is stiff and glossy.
4. 4
   Fold in the almond flour, rice flour, and almond extract.
5. 5
   Line a large baking sheet with wax paper.
6. 6
   Using a rounded teaspoon for each cookie, drop 24 mounds of the batter, spaced well apart, on the baking sheet.
7. 7
   Top each mound with a blanched almond.
8. 8
   Bake for 1215 minutes, or until the cookies are pale gold.
9. 9
   Cool the macaroons on the baking sheet.
10. 10
    Carefully peel the cookies from the paper.
11. 11
    Store in an airtight container.
12. 12
    Variation: Hazelnut Macaroons
13. 13
    Substitute hazelnut flour (hazelnut meal), hazelnut or vanilla extract, and peeled hazelnuts for the almond flour, almond extract, and blanched almonds.