Macaroons Recipe

Duquesne Club
This sweet tradition of the
Downtown club requires
strong hands and a sturdy
mixer. Although it calls for a
pastry bag with a star-tip for
perfectly symmetrical
cookies, we've found that if
you're adept at making drop
cookies, that approach
works just as well as long as
they go into the oven
immediately.
● 21/2 pounds almond

paste
● 11/4 pounds

confectioners' sugar
(about 41/2 cups)
● 11/4 pounds granulated

sugar (just shy of 3

cups)
● 1 pound egg whites

(approximately 2 cups
 or the whites of 12
jumbo eggs)
Break up the almond paste
and sugars in a mixer. Mix
until fine (otherwise the
clumps will clog your pastry
tube tip; mash manually if
you have to). Gradually add
the egg whites in a steady
stream. Mix until a smooth
paste is obtained.
Line a cookie sheet with
parchment paper. Place
macaroon paste in a pastry
bag fitted with a plain (No.
6) star tip. Pipe out even
quantities of the paste about
the size of a well-rounded
silver dollar, leaving ample
space between each cookie.
(They will spread.) Press any
tips of raw paste down with
a moist towel.
Bake in a 325-degree oven
for 15 to 20 minutes or until
golden brown.
Allow macaroons to cool on
cookie sheet before trying to
remove.
Whe sufficiently cooled,
remove from parchment
paper (peeling the paper
away works best), and
transfer to an airtight
container to ensure
freshness and to prevent
drying out.
Makes 8 to 9 dozen
macaroons.