Appears in Cook's Country December/January 2009
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...