- 1800 grams blanched almonds ( for about 70 macaroons )
- 5 eggs
- powdered sugar
- rose water
With a water glass measure the amount of grated almonds , to measure the amount of sugar : for every 2 cups almond will need half a cup of powdered sugar .
Separate the eggs whites. Beat the egg yolks with a little of the sugar until white and swell . Beat the egg wthites separately to prepare the meringue .
Put the almonds with the remaining sugar in a bowl. Wet your hands with rosewater and begin to combine the mixture .
Mix the beaten egg yolks with the beaten egg whites and add to the dough . Knead , mold macaroons and bake in a moderate oven (about 200 degrees Celsius ) until lightly browned . Once removed from the oven , the wet with rosewater and roll them while hot in icing sugar.