Wednesday, December 14, 2011

Christmas Cookies, Part Deux: Marzipan Macaroons

Another very easy type of cookie is the macaroon. Not the "clumps of coconut" kind of macaroon, the kind that is made of crushed almonds and is baked into a fragrant, sugary, crunchy biscuit.

The recipe makes about 20 cookies, which is not enough, since my family shovels them down like potato chips. But they are so easy that you can always throw in another batch.

Marzipan Macaroons

1 tube Odense Marzipan
2 egg whites
2/3 cup granulated sugar
parchment paper
baking spray

Preheat the oven to 325. Line two cookie sheets with the parchment, and spray.

Into a mixing bowl, chop the tube of marzipan (I just carve chunks out of it with a knife.) Plop in the whites and the sugar, and mix until pretty smooth.

Standing mixers are best, since you can now walk away and get out some red and green sugar to sprinkle on top of the cookies. Halved almonds look nice on them too.

Spoon the mix onto prepared cookie sheets, by the teaspoonful. Top, if desired, with the colored sugar.

Bake for 15 to 20 minutes. The cookies should look brown around the edges and the top should start to crackle.

Take out, cool for a bit, and slide onto a rack. Cool completely and store / eat / hide from your in laws.

You know what is perfect with these cookies? A Fresh Pot of Tea, that's what.

1 comment:

Johanna Garth said...

Yum, from the person who could eat the marzipan straight from the tube!