It doesn’t exist on the internet… until now.
I wasnt expecting to love the recipe as much as I did.
Its very simple, homey, and unassuming.
Simply Recipes / Photo Illustration by Wanda Abraham / Megan Scott
The macaroons dont look like muchtheyre nubby, pale, and plain.
The thing is, this recipe isnt available.
Unless you have the old issue ofEveryday Foodthat included it, you wont be able to find it anywhere.
Simply Recipes / Megan Scott
Grind a pound of slivered almonds in two batches in a food processor.
The nuts should be ground well but still a little coarse.
Dont turn them into almond flour.
You want some texture in the finished cookies.
If you like the flavor of almond extract, add a half teaspoon along with the vanilla.
Stir the mixture with a spatula until it just comes together.
It will be crumbly, but if you squeeze some of it in your hand it should stick together.
The cookies dont spread so you’re able to bake them fairly close together.
Bake the macaroons until lightly browned, about 15 minutes.
Let them cool on the baking sheets for a few minutes, then transfer them to a cooling rack.
Then I makewhipped cream, usually with a little sugar and vanilla.
I serve mounds of the whipped cream topped with the juicy sugared fruit and macaroons on the side.
The combination of textures and flavors in this dessert is sophisticated, and yet its ridiculously easy to make.
The cookies are great on their own, toothe perfect sidecar to a mug of tea in the afternoon.
