Almond Macaroons

These macaroons are among my favourite little treats to whip up when I have a little time to myself and want something quick, sweet, and gluten-free. They are chewy in the middle, crisp outside, and full of that wholesome almond flavour I dearly love. And it takes less than 30 minutes from gathering all the ingredients to the final product. Just the thing for those times when an intense homemade craving hits, but you don’t want to trash your kitchen!

What are Almond Macarons All About?

Almond Macaroons are soft-chewy cookies made primarily of almond flour, sugar, and egg whites. Unlike coconut macaroons, they’re very nutty, slightly sweet, and very rich in flavor. Its texture is light and airy, but with a satisfying chew. Those small cookies are most popular during holidays, but sleeping 12 months with chocolate chips and sprinkles is no sin.

Dry Ingredients:

• 1 ½ cups almond flour (finely ground)
• ¾ cup granulated sugar
• Pinch of salt

Wet Ingredients:

• 2 large egg whites
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract (optional but recommended)

Topping (optional):

• Sliced almonds for garnish
• Powdered sugar for dusting

How to Make Almond Macaroons

1. Preheat the oven to 325°F (160 °C) and put a sheet of parchment paper on the baking tray.
2. Whisk the egg whites in a bowl until they form soft peaks.
3. Add sugar, inching in, and continue to whisk until glossy.
4. Fold in almond flour, salt, vanilla, and almond extract. Mix gently and turn into a sticky dough.
5. Scoop dough with a spoon or a cookie scoop onto the baking sheet.
6. Top it off with sliced almonds if you like.
7. Bake for 18-20 minutes or until the edges turn golden brown.
8. Cool completely before dusting with powdered sugar or serving.

Storage Tips

• Keep macaroons in an airtight container at room temperature for up to 5 days.
• For longer storage, freeze them in a zip-top bag for up to 2 months.

Serving Suggestions

• These are lovely with some coffee or tea.
• Crumble over ice cream or yogurt for a nice texture.
• Accompanied by fresh fruit for a lighter dessert.

Pro Tips & Variations

• Use almond meal for a slightly coarser texture.
• Add lemon zest for a citrusy twist.
• Dip the bottoms in dark chocolate for fancy upgrading.
• Replace the almond extract with orange extract for a fruity version.

FAQs

Can I do it, even without using up any egg whites?

Aquafaba could be explored as an alternative ingredient because you expect your egg whites to be something different than texturally similar.

Are Almond Macaroons gluten-free?

Are these gluten-free? Yes! Because, you know, there’s no wheat flour in them, naturally making them gluten-free.

Free since there’s no wheat flour in the recipe.

Can I reduce the sugar?

You can cut back a little, but too little sugar will affect the texture. Try using ½ cup if you prefer less sweet.

Is almond extract vital?

It’s not strictly necessary, but it sure boosts that awesome almond flavor. If you forget to use it, double the vanilla to balance things out.

Try it

Seriously, these are the easiest cookies going in my opinion, and they always impress. Whether you are making it for some special occasion or you just want something sweet as a treat after dinner, this recipe has it. Try it, and let me know how it comes about!