Monticello Macaroons


  • 3 egg whites
  • 1 pound blanched almonds, finely ground
  • 2 ¾ cups sifted powdered sugar

Combine almonds and sugar in a large mixing bowl; mix well. Gradually add egg whites (at room temperature), stirring until well blended. Drop by teaspoonfuls 2 inches apart onto parchment-lined cookie sheets. Bake at 300° for 20 minutes or until lightly browned. Remove from parchment, and cool on...

View full recipe at My Recipes


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