Pine Nut Macaroons from The Modern Baker by Nick Malgieri
These are a great favorite whenever they appear, and justly so—the deep, nutty flavor of the toasted pine nuts accentuates the smooth sweetness of the macaroons perfectly. Always use canned almond...
Ingredients
- 2 large egg whites
- ¾ cup granulated sugar
- ¼ cup confectioners’ sugar
- 1 cup (about 4 ounces/100 grams) untoasted pine nuts
- 2 teaspoons vanilla extract
- 2 cookie sheets or jelly-roll pans lined with parchment
- 8 ounces (225 grams) canned almond paste, cut into ½-inch (1-cm) cubes
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