SERVES: 18 COOK TIME: 20 minutes TOTAL TIME: 40 minutes
1 can Solo Almond Paste
1 egg white (extra large)
1⁄2 cup sugar
10 Maraschino Cherries (optional)
To bake these almond macaroon cookies, preheat oven to 325 degrees fahrenheit. Line cookie sheets with parchment paper.
Break almond paste into small pieces and place into food processor or mixer.
Add sugar and mix well. Add the egg white and mix until moist and sticky (tacky); Approximately 2 minutes.
Spoon almond mixture into large pastry bag fitted with a #6 star tip.
Pipe into stars about 1 1/2 inches in diameter or drop by rounded tablespoons onto lined cookie sheets about 1 inch apart.
Top with 1/2 maraschino cherry. (optional)
Bake the Almond Macaroon cookies for 20 minutes on middle shelf, move to upper shelf, (about 4" above middle shelf); for approximately 8 minutes until light golden brown.
Move parchment paper with the almond cookies onto baking racks to cool.
When completely cool carefully peel macaroons off paper.
Store the Almond Macaroons in airtight container.