Almond Macaroons

Almond Macaroons
Almond Macaroons

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 1

    cup whole almonds (preferably blanched) plus

  • 16

    whole raw almonds

  • 2/3

    cup granulated sugar

  • 1

    large egg white

  • 1/4

    teaspoon almond extract

  • 1

    pinch salt

  • Confectioners' sugar for dusting

Directions

Preheat oven to 350 degrees and lightly butter a baking sheet. In a food processor pulse 1 cup almonds with granulated sugar until ground fine. Add egg white, almond extract, and a pinch salt and pulse until combined. Roll mixture into 16 balls, about 1-inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie. Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature. This recipe yields 16 macaroons.

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