Tuscan Macaroons

• 1 13 cups almonds, peeled and toasted
• 34 cup granulated sugar
• 1 13 cups confectioners' sugar
• 1 pinch vanilla powder
• 2 egg whites, beaten

1. Pound or grind the almonds to a powder.
2. Add the granulated sugar, and half the confectioner's sugar.
3. Add the vanilla, and fold in the egg whites, a little at a time, until you have a smooth but not too runny mixture.
4. Shape into diamonds and sprinkle with remaining sugar.
5. Leave overnight in a very low heated oven.

almonds, sugar, sugar, vanilla powder, egg whites

Taken from www.food.com/recipe/tuscan-macaroons-58004 (may not work)