Ingredients for Almond Macaroons Makroul El Louse
- 2 cups blanched almonds
- 1 3/8 cups granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/4 cup water
- 2 tablespoons orange juice (optional)
- 1/2 cup powdered sugar
- 2 tablespoons orange liqueur (optional)
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How to Make Almond Macaroons Makroul El Louse
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 2 cups blanched almonds, 1 1/4 cups granulated sugar, and 1 tablespoon lemon zest.
- Beat in 2 large eggs until well combined.
- Divide the almond mixture in half.
- Lightly dust your hands with 1/4 cup all-purpose flour.
- With floured hands, shape each half of the almond mixture into a roll, about 1 1/2 inches in diameter.
- Cut each roll into 18 slices (36 slices total).
- With floured hands, shape each slice into a ball.
- Lightly sprinkle the balls with flour.
- Place the balls onto an ungreased baking sheet.
- Bake for 15 minutes, or until lightly browned.
- Cool the macaroons completely on a wire rack.
- In a small saucepan, combine 1/8 cup granulated sugar and 1/4 cup water.
- Bring to a boil over medium heat, stirring constantly, until a light syrup forms (about 15-20 minutes). Do not let the syrup brown.
- Pour the syrup into a shallow dish and let it cool slightly.
- Stir in 2 tablespoons of orange juice or orange liqueur (optional).
- Dip each baked macaroon into the syrup, then roll in 1/2 cup powdered sugar.
- Set aside to dry completely before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
58g
Fat
2g
Carbs
5g
