Almond Macaroons
Ingredients:
| 2 lbs. |
Almond Paste |
| 2 lbs. |
Granulated sugar |
| 12 oz. |
Egg Whites (use bucket whites) |
Equipment:
| 12 Qt. |
Mixing Kettle |
| 12 Qt. |
Paddle |
| |
Large Pastry Bag |
| |
Large Straight Pastry Tube |
| |
Flat Sheet Pan |
| |
Pan Liners |
Method:
- Have all ingredients and equipment ready then call instructor over before
mixing.
- Using a paddle, blend the almond paste with about 3 - 4 ounces of the egg
white to soften and smooth out.
- Add the sugar, and blend for about 1 minute on medium speed.
- Add the remaining egg whites and mix until just blended. Finished batter
should be soft but still stiff enough so it will not run. (Do not
over mix)
- Have a large pastry bag, large straight tube, sheet pan with parchment
paper ready and call instructor over for a demonstration on how to pipe out.
- Bake on a double sheet pan (using two sheet pans) at 350*f unit golden.
Source: Chef Ronald Ng, CCSF
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