Almond macaroons are an easy, gluten-free cookie you are going to want in your baking rotation. These perfectly sweet cookies are crisp on the outside with a soft, chewy exterior. The dough contains only 5 ingredients and is made entirely in the food processor. Talk about simple!
Ready to make an easy batch of macaroons packed with almond flavor? Keep reading for step-by-step instructions!
Why This Recipe Works
- These almond macaroons are INCREDIBLY simple to make and contain only 5 easy-to-find ingredients.
- They have BIG almond flavor.
- The texture is really delightful with a lightly crispy exterior and a soft, chewy interior.
- They are gluten-free so you can serve them to nearly everyone.
Ingredients
Only 5 wholesome ingredients!
- Blanched slivered almonds
- Granulated sugar
- Salt
- Egg Whites
- Almond Extract
Special Equipment Needed
How to Make This Recipe
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Transfer the almonds to a food processor and process until finely ground, about 1 minute. Add the sugar and salt and process for an additional 30 seconds.
- Add the egg whites and process until a dough forms.
- Using damp hands, shape the dough into 1 inch in diameter balls and place 12 balls on each prepared baking sheet.
- Bake until just beginning to brown around the edges, about 20-23 minutes. If you are baking two sheets at a time, rotate the pans halfway through.
- Briefly cool on the baking sheet and then transfer to a wire rimmed rack to cool completely.
Expert Tips
- The dough will be sticky! Use damp hands to roll the dough balls. Not only does this prevent the dough from sticking, it also gives the finished cookies a smooth and shiny surface.
- Be sure to line the baking sheets with parchment paper or something similar as these cookies will stick to an unlined baking sheet.
FAQs
Macaroons originally came from Italy, where the word for paste, maccherone, became macaroon.
A macaron is a French cookie that’s made of finely ground almonds and an egg white meringue. After they are baked, two cookies are sandwiched together with a filling, quite often buttercream, chocolate or jam.
An almond macaroon (like this recipe) is not a sandwich cookie. The ingredients are very similar, but the almonds tend to be more coarsely ground than the almonds used in macarons. Macaroons are also denser, chewier and larger in size than macarons, and they are easier to make.
Almond macaroons play an important role in Norwegian playwright Henrik Ibsen’s three-act play, A Doll’s House. As the play opens, the main character, Nora, has returned home from Christmas shopping laden with gifts and other purchases for the upcoming holiday. She takes a bag of macaroons out of her pocket and eats a couple. Nora then quietly sneaks over to her husband’s study and listens at the closed door. When he emerges she quickly wipes away the crumbs from her mouth and hides the cookies. She clearly wants to keep her macaroons a secret, fearing her husband’s disapproval of her decadent treat.
As it turns out, Nora is keeping many more secrets from her husband which are revealed throughout the course of the play. The macaroons are simply a clever metaphor for both the secrets she keeps and the control Helmer holds over her.
These cookies store well in air tight container at room temperature for 3 to 5 days.
Yes! They freeze well for 2-3 months. Place in a freezer safe, air tight container for best results.
Variations
- Lemon: Omit the almond extract and add ½ teaspoon of lemon extract and 1 teaspoon of lemon zest instead. Proceed with the recipe a directed.
- Chocolate: Add a ¼ cup of unsweetened cocoa powder (preferably Dutch process) to the ground almonds along with the sugar and salt. Proceed with the recipe as directed.
- Coconut: Add a ½ cup of sweetened shredded to the ground almonds along with the sugar and salt. Proceed with the recipe as directed.
Related Recipes
Looking for more easy Scandinavian cookie recipes? Give these a try:
- Swedish Chocolate Cookie Slices (Chokladsnittar)
- No Bake Swedish Chocolate Oat Balls (Chokladbollar)
- Raspberry Hazelnut Thumbprint Cookies (Hallongrottor)
- Swedish Ginger Snaps (Pepparkakor)
Recipe
Easy Almond Macaroons
Equipment
Ingredients
- 3 cups blanched and slivered almonds
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 3 large egg whites
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 325 degrees F and line two rimmed baking sheets with parchment paper. Set aside.
- Transfer the almonds to the work bowl of a food processor and process until finely ground, about 1 minute. Add the salt and sugar and process for an additional 30 seconds. Add the egg whites and almond extract and process until a soft dough forms, scraping down the sides of the work bowl as necessary. If the dough seems dry add a teaspoon of water and process again. Repeat until you have a workable dough.
- Using damp hands, roll the dough into 1 inch balls and place on one of the prepared baking sheets leaving about an inch of space between the balls of dough (you should get about 12 cookies on each sheet).
- Bake one sheet of cookies at a time until they are just beginning to brown, about 21 to 23 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely before serving. Repeat with the remaining dough. If you want to bake two sheets at the same time, be sure to rotate the baking sheets halfway through.
Notes
-
- Lemon: Omit the almond extract and add ½ teaspoon of lemon extract and 1 teaspoon of lemon zest instead. Proceed with the recipe a directed.
-
- Chocolate: Add a ¼ cup of unsweetened cocoa powder (preferably Dutch process) to the ground almonds along with the sugar and salt. Proceed with the recipe as directed.
-
- Coconut: Add a ½ cup of sweetened shredded to the ground almonds along with the sugar and salt. Proceed with the recipe as directed.
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your almond macaroons and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
Scott W Mabey says
I am not a baker, but I love almond macaroons a lot, so I thought I would try the recipe. They are easily the best thing I have ever baked and received such good reviews from everyone who tried them. I will be making them every holiday season from now on!
Kristi says
Thanks so much for your feedback, Scott! I'm glad you enjoyed them.
Barb says
I have celiac and I absolutely love these macaroons! I make them about once or twice a month. I only put 3/4 cup of sugar and they are still plenty sweet enough. 1 1/2 cups is way too much. I definitely recommend these, they’re awesome!
Linda says
It was pretty wet I guess. When I made the 1 inch balls with my hands they immediately flattened out instead of staying round
Kristi says
Maybe try adding some extra almonds next time? I would start with just a couple of heaping tablespoons and see it that helps.
Kristi says
Hi Linda,
That is strange! Mine are quite rounded in shape. Does your dough seem overly dry or wet?
Kristi
Linda says
My almond macaroons taste great but keep coming out too flat. I can’t figure out why
Kristi says
Hi Peggy,
I'm sure you can! I haven't tried it but Google says that 1 cup of almonds = 1 1/4 cup of almond flour so I would probably make that adjustment to start with. And then just mix in a bowl rather than the food processor. Please let me know if you give them a try!
Kristi
Peggy says
I haven’t made these yet but I can tell from the recipe I will love them! I don’t own a food processor. Can I substitute packaged ground almonds? Thanks, Peggy