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@MSGID: 21005.fidonet_cooking@1:105/500 2a8ac4c6
@TZUTC: -0700
@PID: Synchronet 3.19b-Win32 master/a2a9dc027 Jan 2
2022 MSC 1928
@TID: SBBSecho 3.14-Win32 master/a2a9dc027 Jan 2
2022 MSC 1928
@BBSID: FQBBS
@CHRS: UTF-8 4
@NOTE: SlyEdit 1.75 (2021-12-11) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Valencia Almond Macaroons
Categories: Cookies
Yield: 1 Batch
1 1/3 c Ground almonds
1 tb Rosewater; up to 2 tb
2 tb Butter
1/2 c Sugar
3 Egg whites; lightly beaten
Preheat oven to 350┬░F.
Mix ground almonds with 6 drops rosewater stirring the mix after each
drop (approximately 1 tb total.) Melt butter with a drop of
rosewater. Stir aromatic butter into the ground almonds mix. Stir in
sugar.
Spread the mixture on a baking sheet and bake for 10 minutes. Check
at 5 minutes and stir to ensure the edges do not burn.
Return the fragrant, toasted almond mix to a mixing bowl. Stir in 3
lightly beaten egg whites. A sticky dough should form. Line a baking
sheet with parchment paper. Use a 1 ts spoon to scoop this sticky mix
onto your baking sheet.
Bake for 15-20 minutes or until the bottom of a macaroon is brown and
the top is beginning to brown slightly. Allow to cool for 5-10
minutes before eating. Although they will smell incredibly tempting.
Recipe by Marissa Nicosia
Recipe FROM: <
https://rarecooking.com/2014/12/22/to-make-maccarons/>
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