Macaroons have been a beloved holiday cookie for generations. They are easy to make because exact measurements aren’t necessary. Look instead for the proper consistency in the batter. These have only three ingredients and are quick to make. This recipe makes about 30 cookies.
Heat oven to 375 degrees.
Place the almond paste and sugar in a mixing bowl, preferably in an electric mixer. Start the mixer on low speed, or blend by hand.
Add egg whites one at a time. Add as many as the batter will absorb without getting runny.
Beat at high speed or vigorously by hand for a few minutes to make the batter creamy. The texture should be like extremely thick pancake batter and not be runny.
Spoon mixture out in even spoonfuls on a parchment-lined cookie sheet. They will spread slightly, so be careful not to place them too close. You can also add them to a piping bag fitted with a large tip and pipe them out.
Place the cookie sheet on top of another empty sheet so the cookies are double-panned.
Bake for about 10 minutes or until lightly golden brown.
Cool macaroons on the same baking pan.