Crisp, Chewy Almond Macaroons

from The Dessert Bible
by Christopher Kimball

1. Line two cookie sheets with parchment paper.
2. In the bowl of the food processor, place the almonds and the sugar and process (using the metal blade) until the almonds are a fine powder, almost 1 minute. Add the egg whites and almond extract and process until most of the mixture forms a clump and starts rotating around the bowl, 10 to 15 minutes. The batter will be thick and very sticky.
3. Using a pastry bag and a large plastic tip, pipe round knobs about 1 1/4 inches wide onto the cookie sheets, leaving about 1 1/2 inches between cookies. You can also make somewhat larger cookies (about 2 inches in diameter) using a number 24 ice cream scoop (dip it in water every third cookie so the batter does not stick), but a pastry bas is easier. Moisten your fingertips with water and pat down any peaks on the cookies. Sprinkle with sparkling sugar or sift confectioners' sugar over the tops of the cookies. Let sit for one hour but no more than 2. (The waiting period is optional, but the cookies will hold their shape better and not crack as much if they sit before baking.)
4. At least 20 minutes prior to baking, adjust a rack to the center position and heat the oven to 300 degrees. Bake the cookies, one sheet at a time, for about 20 minutes, reversing the cookie sheet front to back halfway through. The cookies will be lightly browned and dry-looking. They will be firm to the touch. Let cool on the pan for 5 minutes and then remove the sheet of parchment to a rack and cool completely, cookies may then be stored in an airtight container.

© 2000 by Christopher Kimball