Makes 20-24 Macaroons
Andrea Mogil’s gluten-free macaroons from Juneau’s Pie in the Sky Bakery are soft and chewy on the inside, golden on the outside, and very delicious. I’ve made Andrea’s recipe dozens of times, and the macaroons always turn out well. Be careful not to overcook; the macaroons are best with a slightly soft center. I especially like that Andrea uses raw almonds, skin and all, rather than the blanched almonds used in many macaroon recipes. As for letting the dough sit overnight, I’ve never had the patience, but Andrea swears the macaroons will be better if you wait to bake until the day after mixing the dough. Some day I may test her theory, but then again, the appeal of cookies made in 30 minutes from start to finish is hard to resist.
2 cups whole raw almonds
3/4 cup sugar
1/8 tsp. salt
2 large egg whites (2 ounces)
2 tsp. natural almond extract
Put almonds, sugar, and salt in food processor or blender. Pulse on highest speed until almonds are finely ground. Put mixture in bowl; break up any clumps. Add egg whites and almond extract and stir to make soft, sticky dough. For best results, cover the bowl and refrigerate overnight.
Preheat oven to 325°F with rack in center of oven. Line baking sheet with parchment paper. Scoop tablespoons of dough and roll into balls (dampen hands with water to prevent dough from sticking). Space balls evenly on baking sheet. Bake until tops are set and bottoms are lightly browned, 18-22 minutes. Cool completely and store in airtight container.