Recipe - Sara Lees Macaroons

WALDINE VAN GEFFEN
One half lg Almond paste
2 Egg whites; or 3
One fourth teaspoon Salt
1 cup Fine granulated sugar
Powdered sugar

Knead almond paste with hands until soft and break into small pieces. Put
egg whites with salt in bowl of mixer. Add granulated sugar and almond
paste, a little at a time, beating until all is added and mixture is smooth
and thick. Beat in powdered sugar, up to One half cup if necessary, to make a
batter thick enough to hold its shape. Cover baking sheets with 2 layers of
heavy brown paper. Drop onto paper by teaspoon into mounds about 2" apart. Bake
at 300~ until lightly browned, 20 to 25 minutes. Remove from oven, slide
paper off baking sheet onto a damp dish towel folded same size as baking
sheet. Let stand until macaroons are cool or can be removed from paper with
small metal spatula. Cool on wire racks. Store in tightly covered
container.