From Cook's Country
Though it closed decades ago, people still talk about the almond macaroons from Gilchrist’s, a department store in downtown Boston. (Macaroons are a French meringue cookie traditionally made with almond paste.) In developing our own version of a Gilchrist macaroons recipe, we found that these moist and chewy cookies often stuck to the parchment paper. By briefly resting the cookie-topped parchment on a damp kitchen towel, we ensured a clean release.
Makes 18 cookies
We love Gale Dayton’s recipe for Gilchrist Macaroons, but we found that these moist and chewy cookies often stuck to the parchment paper. Luckily, by briefly resting the cookie-topped parchment on a damp kitchen towel, we were able to ensure a clean release.
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