Why This Recipe Works
We wanted to develop a great macaroon recipe so we could reproduce this classic French cookie at home. We found the task surprisingly simple: To make the cookies, we ground the almonds and sugar in a food processor, added egg whites and a little almond extract, and processed until the mixture became a stiff but cohesive dough. Next we dropped or piped the paste onto a parchment-lined sheet and baked. The result was a macaroon recipe for cookies that were moist and soft on the inside and crunchy-chewy on the outside.