These Almond Macaroons also known as Dutch Makroner only require six ingredients for cookies with a crisp exterior and a chewy, almond interior. Perfect for the gifting at the Holidays or simply served alongside a cup of tea.
Table of Contents
Ingredients and substitutions for Almond Macaroons
- Egg whites: The meringue is the foundation of these cookies, room temperature, is essential here to give you the right texture. If you want to whip the cookie recipe and your egg whites are fresh out of the fridge, simply place the egg whites in a bowl and dip the bowl into a warm water bath to come to room temperature quicker.
- Ground almonds: Almond meal or almond flour might be what you refer to as what is called ground almonds here. Finely ground almonds create a beautiful and soft flavor and texture within our base.
- Sugar: Icing or powdered sugar is used for it's fine texture that helps give our cookies their texture. It cannot be substituted for the same results with any other sugar.
- Baking soda: This helps our cookies rise to result in a light texture.
- Almond slices: The sliced almonds help compliment the light almond flavor in the cookies and finish our cookies with a beautiful rustic appearance. If you cannot source the almonds or don't eat them, you could substitute with flaked coconut, though this would likely change the taste of the cookies.
See recipe card for quantities.
How to make Almond Macaroons:
Step 1: Stir together: Toss the almond meal, sugar and baking soda into a bowl and stir together.
Step 2: Beat the egg whites: Beat on medium speed in a large bowl.
Step 3: Fold: Toss the dry ingredients into the egg whites and fold until smooth.
Step 4: Scoop: Scoop and place onto your baking tray, topping with a pinch of flaked almonds on top.
Step 5: Bake: In your preheated oven, until lightly golden.
Step 6: Serve up: Enjoy!
FAQ's for the best Almond Macaroons
Yes they are gluten-free! Making them a perfect option for individuals with dietary restrictions or those following a gluten-free lifestyle.
Definitely! This almond cookie recipe can be made ahead of time and stored in an airtight container for up to 1 week.
More meringue recipes you'll love
Almond Macaroons (Dutch Makroner)
Ingredients
- 96 grams / 1 cup almond meal
- 100 grams / ยพ cup + 2 tablespoons confectionerโs/icing sugar
- 1 gram / ยผ teaspoon baking soda
- 75 grams / 2 large egg whites room temperature
- ยผ teaspoon sea salt
- 25 grams / ยผ cup flaked almonds
Instructions
- Preheat your oven to 180C/350F and line a baking tray with parchment paper.
- Toss the almond meal, sugar and baking soda into a small bowl and stir to combine. Set aside.
- Place the egg whites and sea salt into a clean and dry bowl and whisk on low to medium speed until stiff peaks form, approximately 8 minutes.
- Add the almond mixture to the egg whites and fold until well combined and no dry portions remain in the edges or center of the egg whites.
- Scoop up a tablespoon amount of the batter onto the baking tray, allowing 1 ยฝ inches between each and sprinkle a pinch of sliced almonds on top.
- Bake in the oven for 14 minutes or until lightly golden.
- Remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.
- Serve up and enjoy!
Video
Notes
- Almond slices: The sliced almonds help compliment the light almond flavor in the cookies and finish our cookies with a beautiful rustic appearance. If you cannot source the almonds or don't eat them, you could substitute with flaked coconut, though this would likely change the taste of the cookies.
- Egg whites: The meringue is the foundation of these cookies, room temperature, is essential here to give you the right texture. If you want to whip the cookie recipe and your egg whites are fresh out of the fridge, simply place the egg whites in a bowl and dip the bowl into a warm water bath to come to room temperature quicker.
- Ground almonds: Almond meal or almond flour might be what you refer to as what is called ground almonds here. Finely ground almonds create a beautiful and soft flavor and texture within our base.
- Sugar: Icing or powdered sugar is used for it's fine texture that helps give our cookies their texture. It cannot be substituted for the same results with any other sugar.
- Scoop: The size of the cookie scoop used here is 4cm or 1.57 inches to create the perfect small scoop. If you don't have one this size a great substitute would be a tablespoon which would create a similar sized cookie.
- Make ahead: This almond cookie recipe can be made ahead of time and stored in an airtight container for up to 1 week.
Nutrition
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Made it and loved it?
If you have made this recipe, it would mean so much to leave a review below to help more people find this.
Suz
I donโt know what I did wrong - I measured quantities but in the end the batter was like soup and the cookies spread out across the whole tray
Sad
Sylvie Taylor
Hey Suz, I'm so sorry to hear this recipe didn't work out. A couple of questions to maybe help us narrow down what happened - were the egg whites whipped until stiff (between 8-10 minutes)? And were the cookies baked relatively quickly after you made the batter? Once again, I'm so sorry, but hope they tasted good at least?
bill p
I tried this recipe twice and could not get it to work. The cookies turned out rather flat and sticky and chewy. Whisking the egg whites on low or medium does not get them to stiff peaks for me. Is that really the method you recommend? I would think a high setting would produce stiff peaks. I may try that next.
Sylvie Taylor
Hi Bill,
It sounds like the cookies which are supposed to be chewy did turn out somewhat how they're supposed to. I recommend beating them on low-medium for the best result in a stable but volumized meringue, this helps to introduce enough air to expand the egg whites without over whipping. I'm not sure what number of settings your beaters have, but if they have 5 settings, keeping the beater at the 3 mark should result in stiff peaks around the 8-10 minute mark. If you prefer the cookies less chewy, you would need to bake them at a lower setting for a longer timeframe to give them the more traditional meringue texture, however, I have not tried this so cannot recommend a length of time.