← Back to Search Results
Italian
Macaroons

Photo by:
Comments: 1
 

Recipe

These cookies are crisp outside and slightly chewy inside. When storing, they tend to dry out—so just give in to temptation.

Yield: Makes 24 cookies
Prep time: 10 Mins
Cooking time: 15 Mins

Ingredients

  • 2 medium egg whites
  • 1¼ cups sugar
  • 1 cup almond flour (almond meal)
  • 3 tbsp white rice flour
  • ¼ tsp almond extract
  • 24 blanched almonds

Directions

1. Preheat the oven to 350°F (180°C). Beat the egg whites with an electric mixer until stiff peaks form. One tablespoon at a time, beat in the sugar, and beat until the mixture is stiff and glossy. Fold in the almond flour, rice flour, and almond extract.

2. Line a large baking sheet with wax paper. Using a rounded teaspoon for each cookie, drop 24 mounds of the batter, spaced well apart, on the baking sheet. Top each mound with a blanched almond.

3. Bake for 12–15 minutes, or until the cookies are pale gold.

4. Cool the macaroons on the baking sheet. Carefully peel the cookies from the paper. Store in an airtight container.

Variation: Hazelnut Macaroons

Substitute hazelnut flour (hazelnut meal), hazelnut or vanilla extract, and peeled hazelnuts for the almond flour, almond extract, and blanched almonds.

Notes

Prepare ahead: The macaroons will keep for a few days stored in an airtight container.Good with coffee, tea, or other treats, such as oatmeal cookies or chocolate–covered florentines.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings.

84kcal (4%)
6mg (1%)
0mg (0%)
0mcg RAE (0%)
59mg
11mg
1g
10g
0g
15g
0mg (0%)
5mg (0%)
0g (1%)
3g (4%)
0mg (1%)
 

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.
  • casa-giardino

    10.29.10 Flag comment

    When I make them, I cut the sugar in half. Way to sweet, in my opinion.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
baked-explorations Baked Explorations
by Matt Lewis
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
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?