1. Preheat oven to 300 degrees. Put almond paste, sugar and salt in bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and ...

Traditional almond macaroons for Passover were never my thing: too sweet and not chewy enough. Then I met Eileen Dangoor Khalastchy, a Jew who traces her roots to ancient Babylonia, and tried her ...

May 31 is National Macaroon Day! We’re talking macaroons, not macarons-- those popular French almond and meringue cookies that sandwich flavored ganache -- but macaroons, which are cookies made with ...

In this recipe, a classic cookie, the macaroon, gets a makeover. The combination of dark rum, dried pineapple and either coconut or maraschino cherries should help get you into a more tropical frame ...

Believe it or not, tomorrow is National Macaroon Day. What a great way to end the month: with a chewy/crispy cookie. What’s the difference between a Macaroon and a Macaron? Macaroons are traditionally ...

1. Heat the oven to 300 degrees. Grease 3 baking sheets. 2. Grind the almonds, sugar and salt in a food processor. Add the vanilla extract and pulse to mix in. 3. Beat the egg whites to soft peaks.