Ingredients for Almond Macaroons
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How to Make Almond Macaroons
- Preheat your oven to 300°F (150°C).
- Grease a baking sheet and line it with parchment paper. Grease the parchment paper lightly as well.
- In a clean, grease-free bowl, beat 3 large egg whites with an electric mixer until soft peaks form.
- Gradually add 1 cup of powdered sugar to the egg whites, beating continuously until stiff, glossy peaks form. Be careful not to overbeat.
- In a separate bowl, gently combine 1 ½ cups of slivered almonds and 1 teaspoon of ground cinnamon.
- Gently fold the almond mixture into the egg white mixture until just combined. Be careful not to deflate the egg whites.
- Transfer the batter to a piping bag fitted with a large round tip (or use a spoon for a rustic look).
- Pipe or spoon small mounds of batter (about 1 inch in diameter) onto the prepared baking sheet, leaving some space between each macaroon.
- Bake for 20-25 minutes, or until the macaroons are golden brown and dry to the touch.
- Let the macaroons cool completely on the baking sheet before transferring them to a wire rack.
- Store in an airtight container at room temperature for at least 1 week to allow the flavors to mellow. This step is crucial for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
9g
Fat
0g
Carbs
1g
