| How To Cook: |
|
|
1. Preheat the oven to 350°F. With a pastry brush, spread the softened butter evenly over two large baking sheets. Set the sheets aside.
|
2. In a deep bowl, stir the egg yolks and sugar together with a wooden spoon. When they are well mixed, beat in the orange peel and add the ground almonds and the whole-wheat flour, about ½ cup at a time. Continue ti stir to make a smooth, thick paste like dough.
|
3. With a wire whisk or a rotary or electric beater, beat the egg whites until they are stiff enough to stand in unwavering peaks on the whisk or beater when it is lifted out of the bowl.
|
4. Using a rubber spatula, fold in the slivered almonds, then scoop the egg-white mixture over the dough and fold the dough and mixture together gently but thoroughly.
|
5. To shape each macaroon, brush your hands with flour, break off a tablespoonful of the dough and gently roll it between your palms into a ball about 1½ inches in diameter.
|
6. Arrange the balls 2 inches apart on the buttered baking sheets to allow them to spread into 3-inch rounds.
|
7. Bake the macaroons in the middle of the oven for 10 to 12 minutes, or until the edges are delicately browned. With a large metal spatula, transfer the cookies to wire racks to cool before serving. In a tightly covered jar or tin, Creole macaroons can safely be kept for about a week.
|
