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Almond Macaroons


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Almond Macaroons 0 Picture


  • 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


Servings 16


Step 1

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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