Makes 4 dozen macaroons
· 2 2/3 cups shelled almonds
· 4 egg whites
· 2 cups powdered sugar
Pound the almonds to a paste.
Beat to egg whites and sugar to a stiff consistency and add them to the almond paste, mixing well with a wooden spoon.
Roll the dough in your hands into small balls the diameter of a nickel. Place them on waxed paper on a cookie sheet about 1½ inches apart.
Bake until light brown in a preheated 325º oven.