“A new idea is delicate. It can be killed by a sneer or a yawn; it can be stabbed to death by a quip and worried to death by a frown on the right man’s brow.” - Ovid
Or it can flourish in a oven, baked to perfection.
This recipe is one that has been a long time in the making. Kinda. I'll start from the beginning.
A long long time ago, back in a time where macaroons were not yet discovered by my hands and the French had nothing on me, my mom made a purchase that changed all of this. She bought a can of Almond Paste.
To my mom, this was the best thing since sliced bread (which isn't that great if you ask me). She tore off the paper label to see the '2 Recipes Inside This Label' and prodded me to create one of them. I brought the can into class and was met with an idea from Mrs. Berry about creating something else that day, so we put it off.
And you know how that goes.
I just found it today because I had run out of new ideas. So I returned to the beloved macaroons. Let me just say this publicly, THANK YOU MRS. K! This will now be the cookie I run to when unexpected guests come knocking, or I forget that there are only 24 hours in a day.
Mrs. K's Famous Macaroons
Makes about 18-20 cookies
1 can of Solo Almond Paste
1 egg white (extra large)
1/2 cup sugar
Optional: 10 Maraschino Cherries
Preheat oven to 325 degrees. Line a flat cookie sheet with parchment paper.
Break almond paste into small pieces and place into your mixer with a paddle attachment. Add sugar and mix well. Note: There will still be small pieces and don't try to mix them out because you risk over-mixing. They will dissipate when the egg white is added in.
Roll the dough into balls slightly larger than a quarter.
Bake at 325 degrees until edges are golden brown.
Break apart while their still warm, and