These cookies are crisp outside and slightly chewy inside. When storing, they tend to dry out—so just give in to temptation.
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.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time15 min
Cooking Time - Text15
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationpeanut free, soy free
Taste and Texturenutty, sweet
Type of Dishcookie
- 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
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.
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.
Bake for 12–15 minutes, or until the cookies are pale gold.
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.
2008 Dorling Kindersley