Almond Macaroons
With a crisp exterior and a chewy, almond-infused interior, this Easy Almond Macaroon recipe only requires 6 ingredients and is perfect to serve alongside a cup of tea.
Servings 20 small cookies
Calories 59kcal
Ingredients
- 96 grams / 1 cup almond meal
- 100 grams / ¾ cup + 2 tablespoons confectioner’s/icing sugar
- 1 gram / ¼ teaspoon baking soda
- 75 grams / 2 large egg whites room temperature
- ¼ teaspoon sea salt
- 25 grams / ¼ 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 ½ 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 a week.
Nutrition
Calories: 59kcal