Amaretti

Amaretti
Sandra’s recipe

for about 40 amaretti
4 whites of eggs
375 g almonds in powder
300 g  sugar
4 drops almonds extract
icing sugar

Preheat oven to 200 ° (th. 6-7) and plates with baking paper. In a bowl or the bowl of the robot, whip the egg whites with a pinch of salt and 2 drops of lemon juice. Once they begin to take, slowly pour the sugar for meringue while continuing. When mounted to form a nice smooth and bright meringue, incorporate almonds powder delicately little by little with the aid of a rubber spatula or with a maryse. Mixture becomes first granular then a bit sticky. Add the extract of bitter almonds then and continue to mix by raising the mass.
To dress amaretti, 2 possibilities:
1. pour the preparation into the pastry pocket provided with a smooth shell of 1cm. Raise amaretti on the plate of baking covered with waxed paper by spacing them out of 3-4cm some of the others. Dredge with icing sugar
2. take a sample of a tablespoonful of preparation, pour over the icing sugar over a plate and a small rock with your fingers by rolling in icing sugar (otherwise, this sticks!!) Or simply drop the spoonful directly onto the parchment paper and sprinkle with sugar.
Bake at half height and cook 5-7 min until amaretti take a slightly amber color. Let cool on rack.