Almond Macaroons… Sort of

I really meant to follow a recipe. I promise I tried…I googled tons of them, but when it became time to actually make it- I ended up completely winging it. I was combining too many recipes and my batter wasnt right at all. But lucky for you I did keep track (mostly) of all my alterations. And these cookies turned out to die for. Crisp on the outside and so gooey and almondy on the inside and combined with the chocolate its a deadly combination!

Ingredients: (yields 16 large cookies)
2 cups Almond Flour
1/4 cup water
2 cups Powdered Sugar
3/4 cup All Purpose Flour
1 Egg
1/4 tsp Almond Extract
1/2 tsp Vanilla
1/2 tsp Lemon Juice

Chocolate for toppings

Preheat oven to 300F. The making of this cookie was very simple. I literally put all the ingredients in my kitchen aid bowl and used the wire beater to combine all of the ingredients. Scraping the bowl occasionally. It should be a very thick heavy batter, if you need to add a bit more flour. Then put in oven and bake for 20 minutes. Let cool on the baking sheet and then drizzle with chocolate as you please.

Bookmark the permalink.

5 Responses to Almond Macaroons… Sort of

  1. Yael says:

    Paige!!!
    I’m so excited for you! This is GREAT, and I’m so happy you’re doing things you love. Your breads look beautiful…

    much love–

  2. paige says:

    Thanks so much! That means a lot coming from you! Hope you’re doing well too!!

    • Bawoi says:

      Hi,Just wanted to share with you that I made 2 kinds of macaroons this Pesach. The first with unwhisked egg whites and coconut date palm sugar which is low glycemic. I covered the bottoms of these with Kosher chocolate. The next were with whipped egg whites. I made the mixture and fit them into muffin papers like a shell. I baked them on 300 degrees until the edges were lightly golden. I had to push the bottoms down as they bubbled up slightly. When they were cool, I coated them with the Kosher chocolate. When dinner was done, I placed a scoop of organic strawberries and blueberries on top with a sprinkle of coconut! Whipped cream was optional. They really went over well and were so beautiful! Thanks for all your inspiration! Love your blog and have turned so many folks onto it Thanks again.

  3. Mackson says:

    Hi, thanks for the commentt! I’m so glad you feel welcome here, sharing the culture is what it’s all about. You can definitely make these without coconut in fact, Sephardic Jewish communities throughout the Middle East make them that way. Double the amount of almonds, increase the sugar to 1 1/4 cup (to make up for the sweetness lost from the coconut), and use 2-3 eggs to bind. Start with 2 eggs and see if the dough is manageable. If it feels too dry or stiff, process another egg with the mixture. The macaroon will loose some sponginess, but it will taste delicious. Let me know how it works for you!

    • Gilberto says:

      You must have been peering into my khecitn today! I made vanilla ice cream and had 6 whites left over. I was determined not to waste them this time. I came to the same conclusion you did, and thought meringue cookies would be perfect. I made mine with dates and pecans in them. Yours look great too, so I’ll have to try those next time. Great minds, eh?

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>