• Prep Time: NA
  • Cooking Time: NA
  • Serves:

Macaroon Recipe

Category: Desserts

 Ingredients List

  • Ingredients:
  • Icing Sugar 1/2 cup
  • Almond Flour 6 tbsp + 2 2/3 tsp
  • Egg white 1
  • Granulated sugar 4 1/4 tsp


1. Age egg whites: 24 hours prior to making, separate eggs, place egg white in deep large bowl and cover with paper towel to leave on counter top overnight.
2. Beat egg white stiff starting from low to medium speed. Stiff that when you upside down the bowl, nothing falls.
3. Add granulated sugar and beat again till stiff and glossy.
4. Mix almond flour and icing sugar and sift twice. This step will make sure that you have smooth tops.
5. Fold in flour quickly in three batches. At first it will be very coarse but as you fold, consistency will start looking like cold honey.
6. Test the right consistency, by dropping a tsp of mixture, if the trails disappear in around 30 seconds you are good to go. If no then give few more strokes. Don't overmix.
7. Pipe small 1.5 inches circles using piping bag fitted with plain tip or ziplock bag with tip snipped off on parchment paper.
8. Leave piped mounds for 1 hour. The top will be crusted.
9. Bake in a pre-heated oven at 280 F. (I used my oven intuitively)
10. Cool for 10 minutes before peeling off carefully from parchment.
11. Once cooled, frost with chocolate buttercream frosting. Fill each cookie with frosting leaving quarter inch border. Sandwich with other cookie.

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