Almond Macaroons #2

These are the classic Italian almond macaroons, known as amaretti morbidi when soft or amaretti when crisp. The traditional version uses no flour, no leavener, no fat. Just almond paste, powdered sugar, beaten egg whites, and a pinch of salt. That’s why they remain naturally gluten-free, a trait highly prized today but standard in the original recipe.

The key technique is folding the egg whites in correctly. Stiff peaks first, then fold gently into the almond paste mixture so the air doesn’t deflate. Macaroons that didn’t get enough air rise into puddles instead of dome-shaped cookies. The right balance gives you the signature crackled top and chewy interior.

The wet towel trick at the end is genuinely useful. Setting the hot baking sheet on a damp towel for a few minutes generates steam underneath, which loosens the macaroons from the metal so they release cleanly. Skip this and you’ll be scraping cookies off the pan with a spatula and breaking half of them.

Pro Tips

• Use room-temperature egg whites. Cold whites whip slower and incorporate less air.
• Beat the almond paste smooth before combining with anything else. Lumpy paste creates lumpy macaroons.
• Drop the dough onto a lightly oiled sheet, not parchment. The recipe is built around the steam-release technique that needs metal-on-cookie contact.
• Cool completely before storing. Warm macaroons stick together and lose their crisp shells.

Variations

• Press a whole almond or a candied cherry into the top of each before baking for a Sicilian-style finish.
• Add ½ teaspoon of almond extract for a more pronounced almond punch.
• Sandwich pairs of cooled macaroons with apricot jam or chocolate ganache for an Italian pasticceria touch.