Almond Macaroons

These Almond Macaroons are a dream for anyone craving a naturally gluten-free, dairy-free treat! With a light texture, rich nutty flavor, and simple pantry staples, this recipe is perfect for afternoon tea, holiday trays, or thoughtful gift boxes. Using fine almond flour and fresh egg whites ensures a chewy inside and delicate crisp outside. Plus, they’re easy enough for beginners but elegant enough for special occasions. Want to add a twist? Try dipping them in dark chocolate for extra indulgence!

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Prep Time 15

Cook Time 20

optional, for better shaping 30

Course optional, for better shaping

Cuisine French-American

Servings 20 macaroons

Calories 85 kcal

Ingredients

1 1/2 cups 150g finely ground almond flour Use blanched almond flour for best texture.
3/4 cup 150g granulated sugar Organic cane sugar also works beautifully.
3 large egg whites 90g At room temperature for easier whipping.
1 tsp vanilla extract 5ml Pure vanilla enhances the flavor.
1/4 tsp fine sea salt 1g Balances the sweetness.

Optional:

1/2 tsp almond extract 2.5ml for a stronger almond flavor.
Dark chocolate for dipping melted, about 100g.

Instructions

Prep the Baking Sheet:
Line a baking sheet with parchment paper or a silicone baking mat.
Lightly grease if needed to prevent sticking.
Whip Egg Whites:
In a clean bowl, whip the egg whites with a hand mixer until soft peaks form.
Gradually add sugar, whipping until glossy stiff peaks develop.
Combine Dry Ingredients:
In a separate bowl, whisk together almond flour and salt.
Fold Ingredients Together:
Gently fold the dry ingredients into the egg white mixture using a spatula.
Add vanilla extract (and almond extract if using) and fold until just combined.
Avoid overmixing to maintain a light texture.
Shape the Macaroons:
Scoop tablespoons of batter onto the prepared baking sheet, leaving space between each.
Optional: Refrigerate shaped batter for 30 minutes to firm up if needed.
Shape the Macaroons:
Scoop tablespoons of batter onto the prepared baking sheet, leaving space between each.
Optional: Refrigerate shaped batter for 30 minutes to firm up if needed.
Cool and Serve:
Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack.
Optional: Dip bottoms in melted dark chocolate and let set before serving.

Notes

Storage: Store macaroons in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate up to 10 days or freeze for up to 2 months.
Texture Tip: Do not overwhip the egg whites; stop at stiff but glossy peaks for best results.
Flavor Variations:
- Add a pinch of cinnamon or cardamom for a unique twist.
- Mix in mini chocolate chips before baking for a fun variation.
For Extra Chewiness: Store macaroons overnight in an airtight container before serving.