Makes about three dozen. Recipe is from Stanley Ginsberg and Norman Berg, authors of “Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking.”
3 1/2 cups almond paste
3 large egg whites, beaten
1 3/4 cups granulated sugar
3 more large egg whites, beaten
2 cups sliced almonds
1 egg plus 1 tsp. water, for wash
1/2 cup granulated sugar
6 tbls. water
1/2 tsp. light corn syrup or honey
1. Preheat oven to 375 degrees and set your baking surfaced in the middle.
2. Cut or break the almond paste into small pieces and combine in the bowl of a stand mixer with the first 3 egg whites and the sugar. Beat at low-medium speed for 2-3 minutes until blended into a smooth, lump-free paste.
3. Gradually add the remaining egg whites until the mixture is moderately stiff and able to hold its shape. Be careful not to let it get too loose.
4. Put the mixture into a pastry bag with either a large plain or star tip. If you don’t have a pastry bag, use a one-gallon plastic freezer bag with one corner cut off. Pipe the dough onto parchment-lined sheet pans in 1-inch to 1 1/2-inch circles, leaving about an inch between cookies.
5. Let the macaroons dry, uncovered, for 30 minutes. Bake until golden brown, about 15-20 minutes.
6. In a saucepan, bring the remaining sugar, water and corn syrup or honey to a boil and continue heating for 3-4 minutes until it thickens slightly and coats a spoon. Let cool.
7. Remove the macaroons from the oven and let cool on the pan for about 5 minutes. Glaze with simple syrup or 1/2 cup melted apricot jam.
8. Let the macaroons cool completely, at least one hour, before trying to remove them from the pan. Until thoroughly cooled, they’re extremely fragile. When cool, store in an airtight container.