Almond Macaroons
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4whites of extra large eggs
- 1½cups unblanched almonds
- 1½cups granulated sugar
- 10almonds, blanched and sliced in vertical quarters
Nutritional analysis per serving (24 servings)
116 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 3 grams protein; 13 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.
- Step 2
Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor. Mixture should be fairly thick and fine and should drop off spoon in a mass.
- Step 3
Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them. Top each with slice of blanched almond.
- Step 4
Bake for about 20 minutes, or until cookies turn pale brown. Remove from pan when cool.
Private Notes
Comments
I’m not clear on what is meant by vertical quarters. I’ve been making a cookie like this for years, sometimes starting with almond paste. But I never put a piece of almond on top. I sometimes make them with ground hazelnuts instead of the almonds. Really good. And no matter what but you use, make some lemon curd and sandwich some of that between two of these cookies. It is amazing.
Use a baking mat or parchment paper for easier removal. Excellent, easy recipe.
Yummy and easy. Added 1/4 tsp almond extract, used almond flour (6 Oz).
These make perfect ice cream sandwiches with raspberry sorbet or dark chocolate ice cream. All I have today is vanilla so I am adding 3 brandied cherries from the bar cabinet inside each one.
I’m not clear on what is meant by vertical quarters. I’ve been making a cookie like this for years, sometimes starting with almond paste. But I never put a piece of almond on top. I sometimes make them with ground hazelnuts instead of the almonds. Really good. And no matter what but you use, make some lemon curd and sandwich some of that between two of these cookies. It is amazing.