On Thu, 5 Mar 2009 11:21:46 -0800 (PST), maxine >
wrote:

>Macaroons, Almond
>Source: a holiday book for children
>Yield: about 60
>
>4 egg yolks
>1 cup sugar (250ml)
>2 cups ground almonds (500ml)
>
>Preheat oven to 350°F (180°C).
>
>Beat egg yolks well. Add sugar, and beat until mixture is lemon
>colored. Add the ground almonds and mix thoroughly.
>
>Chill for one hour in the refrigerator. Take small pieces of the
>mixture and shape into small balls. (I used a melon baller, for a
>5/8-3/4" diameter cookie).
>
>Place the macaroons on a greased baking sheet, 1" apart. Bake for 8-10
>minutes, until puffed and lightly brown.
> Notes:
>-These cookies spread.
>-I have made up to a triple batch with good results.
>-Use a hand grinder to powder the almonds.
>
>maxine in ri


Ah, and so close to the holidays...

What is the consistency of the ground almonds? I have some almond meal
and was wondering if that'd do, or if it would be too fine. I have no
hand grinder and would have to rely upon a food processor or blender
otherwise, and both are easy to misjudge all the way to almond butter.

Are these peeled/blanched almonds?

Boron