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Almond Paste Macaroon Mini Pies.
Almond Paste Macaroon Mini Pies.
- Recipe Submitted by Cornbread on 11/26/2014
Category: Kids, Pies, Holiday
Ingredients List
- 1 pre-made Pie Crust, thawed
- 1 (8 oz) Can Solo Almond Paste
- 1 Egg White
- 1/2 C Sugar
- 10 Maraschino Cherries, cut in half
Directions
1. Preheat oven to 325 deg F. Spray a mini cupcake pan with quick release baking spray.
2. Roll out thawed pie crust. Cut out 3 inch rounds and fit into a mini cupcake pan.
3. Bake pie shells for 5 minutes.
4. In a food processor, break up the almond paste and pulse for 5 - 10 seconds. Paste should be small crumbles.
5. Add in egg white and sugar and pulse until combined and sticky.
6. Measure out a little less than 1 tablespoon of the almond dough and place inside a pie crust. Top with a cherry half.
7. Bake for 20 minutes in the center of the oven, then move the rack to a top position and bake for another 8 minutes to brown the tips.
8. Cool in cupcake pan for 10 minutes then move to a cooling rack.
9. Store in an airtight container.
2. Roll out thawed pie crust. Cut out 3 inch rounds and fit into a mini cupcake pan.
3. Bake pie shells for 5 minutes.
4. In a food processor, break up the almond paste and pulse for 5 - 10 seconds. Paste should be small crumbles.
5. Add in egg white and sugar and pulse until combined and sticky.
6. Measure out a little less than 1 tablespoon of the almond dough and place inside a pie crust. Top with a cherry half.
7. Bake for 20 minutes in the center of the oven, then move the rack to a top position and bake for another 8 minutes to brown the tips.
8. Cool in cupcake pan for 10 minutes then move to a cooling rack.
9. Store in an airtight container.
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