Almond Macaroons

Recipe by: Rosemary Black | from Cookies Year-Round: 50 Recipes for Every Season and Celebration

Cookstr

Course: Dessert

Total Time: Under 30 Minutes

Skill Level: Moderate

Cost: Inexpensive

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Classic, chewy cookies that are hard to resist, these are easy to make in the food processor.

Yield: 3½ dozen macaroons

INGREDIENTS

1 pound blanched almonds
1¼ cups sugar
3 egg whites
½ teaspoon almond extract
½ teaspoon pure vanilla extract
Whole blanched almonds for garnish (optional)

Directions

Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

In a food processor, grind the 1 pound of almonds. Measure the almonds: you need about 3 cups. If you don’t have 3 cups after grinding the almonds, process another cup of almonds in the food processor and add to the ground almond mixture.

Combine the sugar and the almonds in the food processor and process until the almonds are very finely ground. Remove to a large bowl. Add the egg whites, almond extract, and vanilla. Mix well with your hands.

Form cookies on the prepared baking sheets, using a heaping teaspoon for each one and leaving about 1½ inches of space between each cookie.

If desired, place 1 whole blanched almond in the center of each macaroon. Bake for 10 minutes or until golden brown. Cool for 2 minutes on the baking sheets. Remove to a rack to finish cooling.

Store in an airtight container for up to 3 days or freeze for up to 2 months.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Serving size is 1 macaroon. Nutritional information does not include optional Whole blanched almonds for garnish.

Calories 86kcal (4%)

Sodium 4mg (0%)

Total Carbohydrate 8g

Fiber 1g

Fat 5g (8%)

Trans Fat 0g

Saturated Fat 0g (2%)

Monounsaturated Fat 3g