Photo submitted by Eva Karnezis
Gluten-Free!
1 can Solo Almond Paste
1 egg white (extra large)
1/2 cup sugar
10 Maraschino Cherries (optional)
Preheat oven to 325 degrees fahrenheit. Line cookie sheets with parchment paper.
Break almond paste into small pieces and place into food processor or mixer. Add sugar and mix well. Add the egg white and mix until moist and sticky (tacky); Approximately 2 minutes.
Spoon almond mixture into large pastry bag fitted with a #6 star tip. Pipe into stars about 1 1/2 inches in diameter or drop by rounded tablespoons onton lined cookie sheets about 1 inch apart. Top with 1/2 maraschino cherry. (optional)
Bake 20 minutes on middle shelf, move to upper shelf, (about 4" above middle shelf); for approximately 8 minutes until light golden brown. Move parchment paper with cookies onto baking racks to cool. When completely cool carefully peel macaroons off paper. Store in airtight container.
Makes about 18 cookies.