Almond Macaroons

These crispy, intensely almond flavored macaroons had the perfect contrasting creamy interior. I chose this recipe to use up some of those egg whites left over from the egg yolk sauces and rice pudding. It turned out to be a lot more work with blanching, skinning the almonds, and slicing them. It ground up well, but it was difficult to scoop out into pleasing shapes. It was all worth it, these are nothing like the gummy ones that come out of the store bought packages.