French Almond Macaroons
- Total Time
- 30 minutes, plus resting and cooling
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups sugar
- 1¼cups blanched slivered almonds
- ¼cup potato starch
- 3large egg whites
- Pinch fine sea salt
- 1½teaspoons almond extract
Nutritional analysis per serving (24 servings)
101 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 2 grams protein; 15 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats. Combine sugar and almonds in food processor fitted with metal blade. Process 3 minutes to grind into a fine powder. If mixture is sticking, scrape down sides of bowl. Add starch and process 1 minute more.
- Step 2
In another bowl or a mixer, whip egg whites, salt and extract together at medium-high speed until stiff peaks form. Working in 3 additions, fold almond mixture into egg whites, turning over and over until incorporated. Batter will be sticky and thick. Set aside to rest 20 minutes.
- Step 3
Spoon batter by tablespoons onto prepared pans; cookies will spread to about 3-inch rounds, so leave plenty of room. Bake 1 sheet at a time until cookies are puffed, golden and shiny, 18 to 20 minutes. As soon as cookies come out of oven, remove paper (with cookies on it) from baking sheet. Let cookies cool completely before removing from paper; use a thin metal spatula or knife blade if cookies stick.
Private Notes
Comments
If the recipe listed weights of ingredients then I could substitute the ground almonds I already have for the almonds in the recipe.
According to both Blue Diamond and King Arthur, 1/4 cup = 1 ounce
Wegmans, Manischewitz potato starch
Way too sweet. I would suggest half a cup of sugar at most. I used also corn starch instead of potato starch which worked well.
Made these tonight and inadvertently discovered they are quite delicious without any potato starch! I somehow just skipped right over that in the directions. They were crackly and got eaten up quickly by my family. I’ll definitely bake them again, this time following the directions exactly.
This recipe is excellent. I substituted cornstarch or the potato starch (I know it's not technically kosher for passover, but my family didn't mind) and cut the sugar a bit (1 1/4 instead of 1 /12). I will make them every year!