Wil Wright's macaroons
The incomparable small ice cream chain in LA, Wil Wright's, used to serve wonderful small macaroons with every fountain order. My memory says they had a distinctive almond flavor, and a perfect crunchy/soft texture.
I imagine other Angelinos experienced and remember these. Anybody have a recipe (or source) that they think is close?
They were more like french macarons -- except they weren't sandwhich cookies. Sort of like a plain almond macaron, except bigger and no filling. The only place I know that makes anything like them today is the Los Angeles Country Club. They happen to be my favorite cookies of all time. I wouldn't be surprised if they were using the Wil Wright's recipe, in fact, as I'm sure they've been the same for as long as I can remember, which is close to 40 years.
DanaB, you have it exactly right, and I'm not surprised that they are your favorites.
This has been a useful exchange. I had thought that macaroons were coconut by definition, and never understood why none of the others I've had tasted like -- or compared to -- the ones at WW. After Baby Ruth's question, I looked up French macaro(o)ns, and discovered that there's no coconut in them at all. Found what looks like a worthwhile recipe, too.
I received this recipe a while ago from someone but have not tried it yet. I too have such fond memories of Will Wright's. The best ice cream soda with extra seltzer served on the side and of course the cookie!
Like Will Wright's Macaroons
1 (7 ounce) tube almond paste
3/4 cup sugar
2 egg whites, lightly beaten
1 tablespoon flour
Combine almond paste and sugar. Add lightly beaton egg whites until
mixture is smooth and not runny. Mix in flour until well mixed.
Drop batter by teaspoons (or less for smaller cookies) onto greased
and floured foil lined baking sheet. Bake at 325 degrees 15 minutes
(10 to 12 minutes for smaller cookies). Cool slightly before
removing. Makes 2 dozen cookies.
Wow, just the mention of Wil Wright's brings back many fond memories. And yes, those macaroons... My memory also says they had a distinct flavor of a sweet almond, crunchy on the outside and soft on the inside. But soft not in the way that many baked goods can be soft, but in a way that's very hard to describe. Let's see, the texture started out crunchy, but as you bit more into it it would change and become softer as you bit down.
I'm still finding the softness of the WW macaroons hard to describe, but let's try this: as a kid I would spread a very thin smudge of honey between two slices of plain white bread and compress it until it was nearly paper thin and uniform, not quite solid, but definitely not liquid, almost something in-between, if this makes any sense... The macaroons at Wil Wright were like that on the inside as you bit into them...
Would love to come across something that comes close to that as well. The Lazzaroni amaretti are too "baked" to have this kind of magical consistency, but they were somewhat similar in taste... (And they are [the Lazzaroni amaretti] indeed very good in their own way).