Recipe - Italian Lettuce Soup

One half pound Canned almond paste
2/3 cup Granulated sugar
One fourth cup Confectioners' sugar
2 lg Egg whites

Preheat oven to 375 degrees and set rack at middle level in oven. Break the
almond paste into 1inch pieces. In the bowl of a mixer, combine almond
paste, and sugars. With the paddle attachment, mix on the slowest speed to
crumble together, paste and sugars. Pour in the egg whites in 3 to 4
additions, beating well between each addition. Scrape down the bowl
frequently as you are adding the egg whites. If possible, leave time to
pack the macaroon paste into a plastic container and allow it to age
overnight in the refrigerator before baking. Use a plain tube with a 1/2
to 3/4inch opening (Ateco #7 or #8) to pipe Three fourths to 1inch macaroons on
parchment or waxed paperlined cookie trays. Leave 1 inch around each
macaroon. Moisten the surface of the macaroons with a wet towel and
sprinkle with granulated or confectioners' sugar. Bake immediately for 15
minutes to 20 minutes, until they are well puffed and golden. Cool the
macaroons. When cool, remove them from paper by turning paper over and
moistening the back of the paper, then peel it off. This recipe yields 34
cookies.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick
Malgieri From the TV FOOD NETWORK (Show # CL8903)

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

02161999

Recipe by: Nick Malgieri

Converted by MM_Buster v2.0l.