Amaranth Macaroons

Name: Amaranth Macaroons
Yield: makes 2 dozen
Ingredients: 1 1/2 cups ground blanched almonds; 2 1/2 cups powdered sugar; 3 large egg whites; 2 tablespoons granulated sugar; 1/4 teaspoon cream of tartar; 1/2 cup amaranth seeds (see page 202)

December 20, 2011

My very close friend and colleague Elsa Flores, a Baja pastry chef, shared this recipe with me. It’s a wonderful fusion of one very Mexican ingredient, amaranth, with one very French dessert, macaroons. Be sure to let the raw macaroons rest after they are piped. This will dry out the tops and will result in a shinier and perfectly puffed macaroon.

Recipe notes

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