Rumanian Pine Nut Macaroons
Rumanian Pine Nut Macaroons
2 egg whites
1/8 tsp. cream of tartar
2/3 cup powdered sugar
1/3 cup sugar
1/4 tsp. almond extract
1 1/2 cups ground toasted almonds
1 1/4 oz. pine nuts, slightly toasted
1/4 cup sugar
Beat egg whites with cream of tartar until foamy. Add sugar
gradually; add almond extract and beat until very stiff. Gently fold in almonds.
Cover cookie sheet with parchment. Drop meringue mixture by teaspoonfuls over
a few pint nuts. Sprinkle tops of meringues with remaining pint nuts and granulated
sugar.
Bake at 350 degrees for 15 minutes or until golden brown. Cool and store in an
airtight container. Makes 3 dozen.
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