Almond Macaroons
Almond macaroons are delicate, chewy cookies made from almond flour, sugar, and egg whites. They are naturally gluten-free and have a rich, nutty flavor.
Equipment
- Piping Bag
- Baking Sheet
- Parchment Paper
Ingredients
Almond Macaroons
- 2 cups almond flour finely ground
- 1 cup powdered sugar sifted
- 3 large egg whites room temperature
- 1 tsp almond extract optional
- 1/4 tsp salt
Instructions
- Sift the almond flour and powdered sugar together to remove any lumps.
- Beat the egg whites with salt until soft peaks form. Gradually add sugar and continue beating until stiff peaks develop.
- Fold the dry ingredients into the egg whites using a spatula. Be careful not to overmix.
- Transfer the batter to a piping bag and pipe small circles onto a baking sheet lined with parchment paper. Let them rest for 30 minutes to form a skin.
- Bake at 300°F (150°C) for 15-18 minutes. Let them cool completely before removing from the baking sheet.
Notes
For added flavor, consider dipping the cooled macaroons halfway into melted chocolate or sandwiching them with fruit jam.