Beautiful Little Rose Macaroons

• 1 lb icing sugar (confectioners)
• 2 cups whole blanched almonds
• 6 large egg whites
• 12 cup granulated sugar
• 2 teaspoons rose water

1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
2. Place the icing sugar and almonds in a food processor and process until it looks like powder.
3. In a large bowl beat the egg whites until they are stiff but not dry.
4. Gradually beat in the granulated sugar until glossy peaks form.
5. Gently fold the ground nut mixture into the egg whites along with the rose water.
6. Using a pastry bag with star nozzle, pipe the dough into 1 inch rounds that are placed 2 inches apart on the prepared cookie sheets.
7. Let the cookies air dry on the sheets, on the counter, until they are no longer glossy, from 15 to 30 minutes.
8. Bake cookies one pan at a time for 10-15 minutes until they appear dry.
9. Carefully transfer the parchment paper with the macaroons onto a cooling rack.
10. Sometimes I like to flip the macaroons over & brush the bottoms with melted dark chocolate!

icing sugar, whole blanched almonds, egg whites, sugar, water

Taken from www.food.com/recipe/beautiful-little-rose-macaroons-290343 (may not work)