The Duquesne Club’s Famous Macaroons
MAKES ABOUT 3 DOZEN
Directions
Preheat the oven to 350°F.
In a stand mixer, blend together the almond paste and sugars. Wait 1 minute and then gradually beat in the egg whites in a steady stream until a smooth paste forms.
Line a cookie sheet with parchment paper. Transfer the macaroon paste to a pastry bag fitted with a plain star tip. Pipe out even quantities of paste about the size of a silver dollar, leaving ample space for each cookie to spread during baking. Bake until golden brown, 15 to 20 minutes. Remove from the oven and cool on the cookie sheet before trying to remove. When cooled, remove from parchment paper and store immediately in an airtight container.
The Duquesne Club is Pittsburgh’s oldest city club, founded in 1873, and among its early members were Andrew Carnegie, Andrew Mellon, H.J. Heinz, Henry Oliver, and George Westinghouse. It has a rich tradition and fabulous food including its signature Crabmeat Hoelzel and Virginia Spots dishes. But its best known for its incredible macaroons, served to all guests at the end of every meal. They are light, delicious, and melt in your mouth. Lots of members take a bag or two home, often nibbling them in the car. Here is the legendary recipe.
Ingredients
1/2 Duquesne Club batch
1 pound almond paste (buy in a well-stocked market or order online at pennmac.com)
1½ cups powdered sugar
¾ cup granulated sugar
6 large egg whites