Pinched Orange Macaroons from the Four Season’s Restaurant

Created by Jon Payne

2 large egg whites

1/8 teaspoon pure almond extract

1/2 cup confectioners' sugar, sifted, plus more for rolling and coating

1 pound almond paste

Zest of 1 orange

1 tablespoon orange liqueur, such as Grand Marnier

Preheat oven to 350 degrees . Line 2 baking sheets with nonstick baking mats; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 egg white and almond extract. Add confectioners' sugar and almond paste; beat until creamy, about 2 minutes. Add orange zest and orange liqueur; beat to combine, about 1 minute.

Lightly dust work surface with confectioners' sugar. Turn dough out onto work surface; roll into two 3/4-inch-thick logs, about 18 inches long. Cut each log crosswise into 30 1/2-inch pieces. Roll each piece into a ball.

Lightly beat remaining egg white. Coat each ball with egg white and roll in sugar, tapping to remove excess; transfer to prepared baking sheets. Let stand at room temperature for 30 minutes.

Pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until lightly golden, about 15 minutes. Transfer baking sheet to a wire rack and cool completely. Store in an airtight container for up to 1 week.