Almond Macaroons
Submitted by MLE
Classic almond macaroons made with almond paste and stiff egg whites. Chewy centers with crisp edges, these gluten-free cookies release easily with a wet towel trick.
YIELD
36 cookiesPREP
10 minCOOK
15 minREADY
25 minBeaten egg whites provide airy structure while almond paste delivers intense nutty flavor in these traditional macaroons.
The simple four-ingredient recipe relies on the magic of meringue to create cookies that are simultaneously crispy on the outside and chewy within.
A genius finishing trick involves setting the hot baking sheet on a wet towel for a few minutes, which creates steam that helps the delicate cookies release without breaking.
Baking Tips
- Beat egg whites until they hold stiff peaks for the best texture
- Work the almond paste thoroughly into the egg whites to eliminate lumps
- Lightly oil the baking sheet rather than using parchment for easier removal
- The wet towel trick is essential for clean release without tearing the cookies
Ingredients
Directions
Beat egg whites until stiff. Mix thoroughly with almond paste and salt. Add sugar and beat thoroughly.
Drop by teaspoonfuls onto slightly oiled baking sheet. Bake in moderate oven (375 degrees F) about 15 minutes.
Remove from oven. Set baking sheet on wet towel for a few minutes. Remove macaroons with a wide spatula. The almond paste may be made by pounding 2½ cups shelled blanched almonds until a paste is formed.
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