Almond Macaroons

I love making almond macaroons. There's the scent of almonds roasting. Then I get to grind almonds with my Mouli Julienne. Dale gave it to me when we were in Lyon. She may have gotten it at a used-goods store, or whatever they call antiques-junk shops in France. It's so simple. I couldn't grind almonds any faster with a food processor. You get to smell almonds as the macaroons bake, & the whole process is even better if you do it at night.

Almond Macaroons

1/2 pound blanched almonds (3 1/2 C. = 1 pound)

1 C. sugar

2 egg whites, beaten stiff (1/4 C. egg whites)

1/2 t. almond extract

Toast the almonds until golden -- 5 minutes or more at 350°. Grind fine. Add sugar. Then beat egg whites & add everything to them. Drop by the teaspoon-full onto a cookie sheet lined with parchment. Bake at 375° until delicately brown, 5-7 minutes.