About the Recipe
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Ingredients
1 carton Solo Almond Paste
1 egg white (extra large)
1/2 cup sugar
10 maraschino cherries (optional)
Preparation
Step 1
Preheat oven to 325 degrees
Step 2
Line cookie sheets with parchment paper.
Step 3
Break almond paste into small pieces and place into food processor or mixer. Add sugar and mix well. Add the egg white and mix until moist and sticky (tacky); Approximately 2 minutes.
Step 4
Spoon almond mixture into large pastry bag fitted with a #6 star tip. Pipe into stars about 1 1/2 inches in diameter or drop by rounded tablespoons on to lined cookie sheets about 1 inch apart. Top with 1/2 maraschino cherry ( optional). Bake 20 minutes on middle shelf, move to upper shelf, (about 4" inches about middle shelf); for approximately 8 minutes until light golden brown., Move parchment paper with cookies onto baking racks to cool. When completely cool coarefully peel macaroons off paper. Store in airtight container.