Almond Macaroons

Meringue method

This is a traditional recipe, which makes a very light macaroon with a domed sugar crust.
  • 4 oz ( 1 1/8 cup) almonds, ground
  • 7 oz ( 1 1/2 cup) confectioners' sugar
  • 1 oz ( 2 tbs) sugar
  • 3 ( 3/8 cup) egg whites
  • 1 tsp almond extract
  • 1/2 tsp vanilla extract

Almond paste method

This Americanized recipe makes a smaller, chewy macaroon.
  • 8 oz almond paste
  • 4 oz ( 1/2 cup) sugar
  • 2 ( 1/4 cup) egg whites
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  1. Preheat oven to 325 °F. Line two baking sheets with parchment paper.
  2. Sift together ground almonds and confectioners' sugar.
  3. Beat egg whites until they form soft peaks. While still beating, slowly add the sugar, and continue to beat until it forms stiff peaks. Beat in the extracts.
  4. Fold the almond mixture into the egg whites.
  5. Scrape into a pastry bag fitted with a 1/2 inch round tip. Pipe 1-tbs amounts 2 inches apart on the parchment. Form perfectly round discs with no tails.
  6. Bake until lightly browned, about 15 minutes °F.
  7. Slide parchment onto a rack to cool. When cookies have fully cooled, peel off paper.