Margarine is melted and set aside to cool on the counter.
Eggs and sugar are whisked well until light and fluffy. The macaroons are crushed and folded in along with the flour. Finally, the cooled margarine is stirred into the dough, which may be slightly lumpy due to the macaroon pieces. Remember to add almond extract.
The dough is divided into the molds, filling them about halfway.
Bake at 200 degrees Celsius (392 degrees Fahrenheit) for 20 minutes until they are light brown on the surface. If at least as many macaroons as flour have been used, the surface will melt together into a crust.
