almond macaroons de bordeaux
eating well

3/4 1/4 1	c t c	egg whites, room temp salt sugar	beat whites with salt in copper bowl, adding sugar gradually, until stiff peaks are formed
2 2/3 8	T oz	flour ground almonds	fold in
cover baking sheets with parchment paper drop tablespoone of batter on paper about an inch apart bake 15-20 min at 325 deg F, or until golden at the edges slide paper onto racks and cool for about 5 min use spatula to remove cookies from paper and remove to racks to cool store in air tight container with waxed paper separating layers makes 2 1/2 dozen
note:
The town of St.-Emilion in Bordeaux, France, is world famous for its great wines. Locally, however, it has an equally significant reputation for its magnificent macaroons. Macaroons are small, round pastries produced mostly from ground almonds, sugar, and egg whites. There is no specific evidence as to when people first started baking macaroons, but by 1748 the kings of France were sending messengers to a particular convent because the nuns had become famous for their macaroons.