These little macaroons are quite easy to make, but you must leave the egg whites uncovered on the counter all day. I know this sound scary, but trust me. By doing this the egg whites will have evaporated out some of the water, ensuring your cookies will be chewy and perfectly puffed.
I set the egg whites out at breakfast and made the Pinoli Amaretti in the late afternoon. You could also leave the egg whites out before bed, and throw the cookies together in the morning.
These go great with a cup of espresso, and I’ve been drinking a lot of it today as an excuse to eat more cookies!
4 egg whites
1 ½ pounds almond paste, broken into pieces (not marzipan)
1 ½ cups granulated sugar
1 cup powdered sugar
3 cups pine nuts
1. Separate the egg yolks from the whites. Leave the whites on the counter uncovered for several hours or overnight. Refrigerate and reserve the yolks for another use. (I suggest ice-cream!)
2. Preheat the oven to 350 degrees. Line three cookie sheets with parchment paper.
3. In a stand mixer combine egg whites, almond paste, granulated sugar, and powdered sugar. Mix on low to combine, and then on medium speed for 3 minutes.
4. Place some of the pine nuts in a small bowl and replenish as needed.
5. Scoop the dough using a size 60 cookie scoop (or enough dough to make two teaspoons), and roll in the pine nuts. Place 1 1/2 inches apart on the cookie sheet.
6. Bake one sheet at a time for 16 to 20 minutes, or until golden brown. Slide the parchment paper with the cookies on it onto the counter. Let the cookies cool completely then gently pull them off the parchment.
7. Store in a covered container.
Makes about 80 cookies.
Notes: A size 60 cookie scoop is smaller than a standard size 50 cookie scoop. I found mine in my local kitchen store. They are often advertised as mini cookie scoops.
Recipe by Laura Flowers