Mary Randolph'S Macaroons

• 1 (8-ounce) can almond paste
• 3/4 cup sifted powdered sugar
• 1/4 teaspoon almond extract
• 2 egg whites
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 2 tablespoons sugar

1. Combine paste, 3/4 cup sugar, and almond extract in a large mixing bowl; beat well. Add egg whites (at room temperature), mixing well. Combine flour, baking powder, and salt in a small mixing bowl. Add to almond mixture, blending well.
2. Drop by heaping teaspoonfuls 2 inches apart onto parchment-lined cookie sheets. Flatten center of each cookie with the back of a wet teaspoon; sprinkle lightly with 2 tablespoons sugar. Let cookies stand 2 hours at room temperature.
3. Bake at 300u0b0 for 25 to 30 minutes. Cool slightly on cookie sheets. Remove from parchment, and cool completely on wire racks.

almond paste, powdered sugar, almond extract, egg whites, allpurpose, baking powder, salt, sugar

Taken from www.myrecipes.com/recipe/mary-randolphs-macaroons (may not work)