Almond Macaroons

Almond Macaroons

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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I first discovered Almond Macaroons while living in France. These Almond Macaroons are light, delicious, naturally gluten-free, and one of the easiest cookies to make from scratch

  • 7 Ounces Almond Paste (Grated)
  • 2/3 Cup Sugar
  • 1/4 Cup Egg Whites (Slightly Beaten)
  1. Move oven rack to center position.
  2. Preheat oven to 350 degrees.
  3. Line large-size baking sheet with parchment paper. Set aside.
  4. In large-size bowl add grated almond paste and sugar. Beat until mixture has crumb-like texture. Slowly add egg whites and beat until mixed. Beat on high for 3 minutes until you have a creamy paste.
  5. Cover and place in refrigerator 1 hour.
  6. Remove from fridge and drop teaspoon size dollops of batter on prepared baking sheet 2 inches apart.
  7. Place in oven, on center rack, 15 minutes until lightly golden.
  8. Remove from oven and cool completely on baking sheet.
  9. Store in airtight container, layered with parchment or wax paper, for up to 5 days.
  10. Note: Make sure not to use more than 1/4 cup egg white or you may end up with more pancake-like cookies.
  11. Makes About 20 Cookies
  12. Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes Chill Time: 60 Minutes
  13. "Work With What You Got!"
  14. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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