Review of last recipe (photo above) - I like spicy, but it was a bit too harsh tasting ... maybe a lighter white wine would have been better than my always on hand vermouth.  I added a couple tablespoons of butter to mellow out and lighten the flavor.

TODAY'S RECIPE - CLASSIC ALMOND MACAROONS
From one of the big three ...

Makes about 20

1 1/2 cups blanched almonds (instructions below)
1 cup sugar
2 egg whites
1/4 tsp almond extract
4 tsp powdered sugar

Position rack in upper third of oven and preheat to 325 degrees.  Line baking sheet with parchment paper and butter the paper lightly.  Finely grind almonds with 1/4 cup sugar in processor.  Add egg whites and almond extract and blend until smooth, about 20 seconds.  Add remaining 3/4 cup sugar in 2 batches, blending until smooth after each addition, about 10 seconds.

Roll about 1 tbsp almond mixture between moistened palms into a smooth ball.  Transfer to prepared baking sheet.  Repeat with remaining mixture, spacing cookies 1" apart.  Press to flatten each macaroon to 1/2" high.  Gently brush surface of each with water.  Sift powdered sugar over. Bake until very light brown, about 25 minutes (centers will be soft).

Remove baking sheet form oven.  Immediately lift one end of paper and pour 2 tbsp water onto sheet; water will boil.  Lift other end of paper and pour 2 tbsp water under it.  Tilt baking sheet to spread water.  When water stops boiling, gently remove macaroons from paper using metal spatula.  Cool on rack.

To Blanch Almonds:
Bring enough water to generously cover almonds to a boil.  Add almonds and boil 10 seconds.  Remove one almond, using slotted spoon.  Press end with thumb and finger; almond should slip out of skin.  If not, boil a few seconds longer and try again.  When almonds can be peeled easily, drain and peel remainder.  Spread blanched almonds in a single layer on paper towels.  Pat dry.  Almonds must be completely dry before grinding.