Review of last recipe (photo above) - Sorry ... I had taken a picture of just the shrimp, but my card wasn't in the camera (I left it in my computer), so had to take the picture while my husband was in the act of eating dinner.  On the side, I sauteed veggies and added some bulgher to it.  This was easy and quite delicious!

TODAY'S RECIPE - ALMOND MACAROONS
Another macaroon recipe .. and I'm hoping more like what I used to have in my youth.  Chewy and golden. This is from October 1983 Bon Appetite column that ran asking for this recipe from The Denver Athletic Club.  In looking up the DAC, it's a huge place with 150,000 square feet of fitness area and 150,000 feet of social area (with a ballroon, etc), and multiple dining options.  Those lucky Denverites!

Makes about 5 dozen

8 oz almond paste
1/3 cup egg whites (2-3)
1 cup sifted powdered sugar
1/2 cup sugar

Preheat oven to 400 degrees.  Line baking sheets with parchment paper. 

Combine almond paste with 1/4 of the egg whites in a medium bowl, and blend with an electric mixer at low speed until just combined.  Add remaining egg whites with sugars and blend about 2 minutes; do not overmix.

Spoon mixture into pastry bag fitted with #8 plain round tip.  Pipe onto prepared baking sheets in rounds about 1" in diameter, spacing 1" apart.  Bake until lightly colored, about 10 minutes.  Slide macaroons (still on parchment) onto racks to cool, then peel off paper.

Store macaroons in airtight container.