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macaroons

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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%)
 

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  • casa-giardino

    10.29.10 Flag comment

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

 

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