These macaroons are an extra-chewy almond variety. The trick is using granulated sugar instead of confectioners' sugar.
Why This Recipe Works
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.
© 2018 America's Test Kitchen. All rights reserved.