Italian Almond Macaroons

Being back at work I’m finding it hard to stay on top of all my crafting. I’ve been knitting a row here and pinning back hems on sewing projects there but getting to the final result has been a bit slower now. However, I’m still finding the time to bake and cook. I feel less overwhelmed when thinking of a batch of cookies to make as I know I could have them done in only a few hours. It’s also something Owen loves to join in on. Of course Owen also loves to help out when I’m sewing or knitting, however in those cases I don’t exactly get much sewing or knitting actually done. I tell ya its hard to sew a straight line with a toddler crawling in your back! So here’s a favorite recipe of mine, hope you enjoy!

Italian Almond Macaroons

  • 3 egg whites
  • 1 16-oz. package of finely ground almond meal flour
  • 1 1/2 cups sugar
  • 2 tsp. almond extract
  • 1/4 tsp. salt
  • 1 cup sliced almonds
  • powdered sugar

1. Beat egg whites until foamy in a large bowl. Stir in almond meal, sugar, extract and salt; cover and refrigerate for at least 2 hours to chill.

2. Preheat oven to 300F and line 2 baking sheets with parchment paper. Press almonds with your fingers to break into smaller pieces. Shape dough into 1 1/2-inch crescents and roll in almonds; place on baking sheets.

3. Bake for 20 minutes for softer macaroons or 30 minutes for firmer macaroons (we did 20 minutes). Dust with powdered sugar one cooled.

These are delish! Enjoy!


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