Almond Macaroons
A delightful and easy treat, these Almond Macaroons are crispy on the outside and chewy on the inside, perfect for almond lovers.
Nutrition
Calories: 85cal
Carbohydrate: 10g
Protein: 2g
Fat: 4g
Cholesterol: – -mg
Sodium: 60mg
Difficulty Level: easy
15 min Prep
15 min Cook
30 min Total
24 Macaroons
Ingredients
- 2 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups finely ground almonds (almond flour)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds for garnish (optional)
Instructions
- Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius) and line two baking sheets with parchment paper. This helps prevent the macaroons from sticking.
- In a clean mixing bowl, use an electric mixer to whisk the egg whites until they form stiff peaks. This will help give the macaroons their structure. A clean, dry bowl is essential for the egg whites to whip properly.
- Gradually add the granulated sugar and continue beating until the mixture is glossy and holds stiff peaks. This ensures the sugar is well-incorporated without collapsing the air in the egg whites.
- Gently fold in the salt, ground almonds, vanilla extract, and almond extract using a spatula. Be careful not to deflate the egg whites too much.
- Using a tablespoon or a small cookie scoop, place dollops of the mixture onto the prepared baking sheets, leaving some space between each macaroon as they will spread slightly.
- If desired, garnish each macaroon with a few sliced almonds for added texture and an attractive finish.
- Bake in the preheated oven for 12-15 minutes or until the edges of the macaroons are golden brown. Avoid overbaking as they should remain chewy inside.
- Allow the macaroons to cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
- Store the cooled macaroons in an airtight container. They can be kept at room temperature for up to 5 days.
