Greek Almond Macaroons Maronhinos Or Martsapades
So simple to make: a packet of almonds, some eggs, some sugar. you can have them plain and nutty or try a greek-american rendition—macaroons drizzled with chocolate.
Steps
Combine the 2 cups almonds and 1 / 2 cup of the sugar in a food processor and grind as fine as possible.
Add the egg whites and almond extract to the almond mixture and process until well blended.
Add the remaining 1 cup sugar and process again until a thick paste forms.
Set the paste aside for 30 minutes.
Preheat the oven to 300f coat two or three baking sheets with oil or butter.
Drop tablespoon amounts of the almond paste mixture onto the prepared baking sheets , allowing 1 inch between.
Place an almond slice on top of each one.
Bake for 20 minutes.
Raise the oven temperature to 375f and continue baking until the macaroons are lightly golden on the bottom , 5 minutes more.
Remove the baking sheets from the oven and loosen the macaroons.
Set them aside to cool completely on the sheets.
Serve right away , or store in an airtight container at room temperature for up to 5 days.
Makes 36 macaroons.
Macaroons greek-american style.
When the greeks were introduced to chocola.
Ingredients
sliced almonds, sugar, egg whites, almond extract, semisweet chocolate, brandy