← Back to Search Results
baking
Almond Macaroons

Photo by:
Comments: 0
 

Recipe

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.


© 2007 Rosemary Black
 

Nutritional Information

Nutrients per serving (% daily value)

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

86kcal (4%)
4mg (0%)
8g
1g
5g (8%)
0g
0g (2%)
3g
1g
0mg (0%)
6g
3g
29mg
79mg
0mcg RAE (0%)
0mg (0%)
28mg (3%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-sweet-life The Sweet Life
by Kate Zuckerman
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
lidias-italy Lidia's Italy
by Lidia Bastianich
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
martin-yans-china Martin Yan's China
by Martin Yan
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
cook-with-jamie Cook with Jamie
by Jamie Oliver
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
desserts-4-today Desserts 4 Today
by Abby Dodge
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
mexican-everyday Mexican Everyday
by Rick Bayless
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?