Candied Cherry Macaroons recipe

2 servings

1/2 pound almond paste

1 cup white sugar

3 egg white

1/3 cup confectioners' sugar

2 tablespoons cake flour

1/8 teaspoon salt

2 tablespoons chopped candied cherries

Cover cookie sheets with parchment paper or aluminum foil, shiny side up.

In large mixing bowl, mix almond paste and white sugar until well blended.

Mix in egg whites one at a time.

Combine the flour, confectioners' sugar and salt; blend into the almond paste mixture.

Stir in cherries.

Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets.

Cover and let stand for 30 minutes.

Preheat oven to 300 degrees F (150 degrees C).

Bake for 25 minutes.

Remove parchment or foil from cookie sheets and let cool.

Peel off macaroons.