Sunday, 27 March 2011


1 cup finely ground almond

1 1/2 cup Confectioner Sugar

Pinch of Salt

1/4 Cup Granulated Sugar

1/2 Cup Jam

3 Large egg Whites


Cookie Sheet
Parchment Paper
Pastry Bag with 3/8 inch tip
Wire rack

What is Macaroon?

Macaroons is a type of light, baked confection, described as either small cakes or meringue-like cookies depending on their consistency. The original macaroon was a "small sweet cake consisting largely of ground almonds" similar to Italian or Moroccan amaretti.
The English word macaroon and French macaron come from the Italian maccaroneor maccherone. This word is itself derived from ammaccare, meaning crush orbeat, used here in reference to the almond paste which is the principal ingredient.
Most recipes call for egg whites (usually whipped to stiff peaks), with ground or powdered nuts, generally almonds. Alternatively, coconuts can be used. Almost all call for sugar. Macaroons are commonly baked on edible rice paper placed on a baking tray.