Almond Macaroons Recipes

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ALMOND MACAROONS



Almond Macaroons image

These almond macaroons have a wonderful texture, chewy inside and crisp outside. The milk chocolate drizzle dresses them up-everyone loves them! And they're so easy: With only six ingredients, you can whip them up at the last minute. -Deena Dillion, Ossian, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 6

1 package (14 ounces) sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1/4 cup sliced almonds, chopped
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup milk chocolate chips, melted

Steps:

  • Preheat oven to 325°. In a large bowl, mix the first 5 ingredients until blended. Drop mixture by tablespoonfuls 2 in. apart onto parchment-lined baking sheets., Bake 16-20 minutes or until light brown. Remove from pans to wire racks to cool completely., Drizzle cookies with melted chocolate; let stand until set. Store in an airtight container.

Nutrition Facts :

ALMOND MACAROONS



Almond Macaroons image

This classic almond cookie is moist, soft, and chewy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 1 dozen

Number Of Ingredients 6

4 ounces almond paste (about 5 1/2 tablespoons)
1/2 cup confectioners' sugar, plus more for dusting
Pinch of coarse salt
1 large egg white
1/4 teaspoon pure vanilla extract
1/4 cup sliced almonds

Steps:

  • Preheat oven to 300 degrees. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly, about 3 minutes. Add egg white and vanilla. Mix until smooth and thickened, about 3 minutes.
  • Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.

SIMPLEST ALMOND MACAROONS



Simplest Almond Macaroons image

Make and share this Simplest Almond Macaroons recipe from Food.com.

Provided by JenPo

Categories     Drop Cookies

Time 30m

Yield 36 cookies

Number Of Ingredients 3

1 (8 ounce) can almond paste, broken up into small pieces
2 egg whites
1 1/4 cups sugar

Steps:

  • Preheat the oven to 325°F Line 2 baking sheets with parchment paper.
  • Place almond paste and sugar in food processor or mixing bowl. Mix or process until thoroughly combined. Add egg whites and mix until smooth dough forms.
  • Drop by rounded teaspoonfuls onto baking sheets, about 1 inch apart and bake 18-20 minutes, or until golden. Cool completely on baking sheets.
  • Peel macaroons from paper when completely cool and store in an airtight container.

Nutrition Facts : Calories 58.5, Fat 1.9, SaturatedFat 0.2, Sodium 3.7, Carbohydrate 10.2, Fiber 0.3, Sugar 9.4, Protein 0.8

ALMOND MACAROONS



Almond Macaroons image

These macaroons are made the classic French way: that is, with almonds not coconut. The recipe is adapted from the famous Roux brothers. Because if you're going to do a classic you may as well learn from the masters! They are perfect for freezing.

Provided by Christine Cushing

Categories     bake,birthday party,dessert,French,nuts,pastry,valentine's day

Yield 30 servings

Number Of Ingredients 6

¾ cup ground almonds (very fine) (175 ml)
1 cup icing sugar (250 ml)
4 egg whites
2 Tbsp sugar (35 ml)
pinch salt
1 tsp pure vanilla extract (5 ml)

Steps:

  • Preheat oven to 425 degrees F. Line 2 large baking sheets with parchment paper.
  • Sift together the ground almonds and the icing sugar onto a sheet of parchment paper. Set aside.
  • In a clean stainless-steel bowl, whip egg whites with pinch of salt until they just start to hold peaks. Add the 2 tbsp. sugar and whip on high until they hold soft peaks. Add the vanilla extract and whip on high for a further minute or until whites hold stiff peaks.
  • Gradually add almond mixture into whites, by pouring in a steady stream and folding gently but quickly until no traces of almonds remain visible. Do not continue to fold further or whites will deflate.
  • Pour and scrape into a piping bag with plain tip and pipe rounds about 1-inch in diameter, (leaving an inch between them) onto the prepared baking sheets.
  • Bake at 425 degrees F. for 3 minutes or until skin just forms on cookies. Remove from oven, open door and reduce temperature to 350 degrees F. Place trays back in oven and prop door slightly ajar. Bake just until golden and crisp on outside, about 5 to 6 minutes. Remove from oven. To immediately cool down the macaroons and to stop them from cooking from the residual heat of the baking sheet: lift the parchment paper and pour a little water between the baking sheet and the parchment paper. (Don't let the cookies get wet). Let stand 5 minutes and begin removing macaroons onto a cooling rack. Make about 30 macaroons.

VEGAN ALMOND MACAROONS



Vegan Almond Macaroons image

One of my favorite recipes from my first book, Flour, is a chewy, addictive almond macaroon sandwich cookie. I adore almonds (I always have a handful in my pocket, much to Christopher's chagrin when I forget to take them out when doing laundry), and this recipe came from my former boss and mentor, Chef Jamie. It was a very popular offering at Flour for many years, and I never thought to mess with it until I learned about aquafaba. Aquafaba is the cooking liquid from chickpeas--that thick, viscous water you drain out of the can. For reasons I still don't quite understand, this liquid acts like egg whites in many recipes. There are Facebook groups devoted to aquafaba. It's amazing! We switched out the egg whites for aquafaba in our almond macaroon recipe and it tastes exactly the same...and now it is vegan. I didn't think these cookies could get better, but they did. The batter needs to rest for at least 4 hours (even better, overnight), so plan accordingly when making these chewy treats.

Provided by Joanne Chang

Categories     dessert

Time 5h

Yield About 15 cookies

Number Of Ingredients 5

2 1/2 cups (250 grams) sliced skin-on almonds, for the dough, plus about 1/2 cup (50 grams) for garnish
1 cup (200 grams) sugar
1/3 cup (80 grams) aquafaba (liquid from a can of no-salt-added chickpeas, or homemade)
3/4 teaspoon pure almond extract
1/4 teaspoon kosher salt

Steps:

  • Place the 2 1/2 cups (250 grams) almonds, the sugar, aquafaba, almond extract, and salt in a stand mixer fitted with a paddle attachment. Paddle on medium-high speed for 10 minutes. Yes, 10 full minutes! The almonds will slowly break down and eventually the batter should look like thick quicksand. Scrape the batter into an airtight container and refrigerate for at least 4 hours or preferably overnight, to allow it to stiffen up a little bit.
  • When ready to bake the cookies, preheat the oven to 325 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper and spray it very liberally with pan spray--this is a sticky cookie, so don't be shy. Using a small (2-tablespoon) ice cream scoop or large spoon, scoop balls of dough about the size of golf balls onto the prepared baking sheet, spacing them a few inches apart. Press the dough with the palm of your hand to flatten the cookies until they are about 1/2 inch thick (moisten your hand with water to prevent sticking). Sprinkle the cookies liberally with the remaining 1/2 cup (50 grams) almonds and press slightly to adhere. Bake for 26 to 30 minutes, rotating the baking sheet midway through the baking time, until the cookies are totally medium golden brown on top and along the edges and the almonds are lightly toasted. Don't underbake or they will be gummy in the center. Let cool on the baking sheet on a wire rack.
  • Almond macaroons can be stored in an airtight container at room temperature for up to 1 week.

CHEWY ALMOND MACAROON BISCUITS



Chewy almond macaroon biscuits image

Rustle up these easy almond cookies. Popular for Passover, they're dairy and gluten free. You can also add a little cinnamon to turn them into cinnamon balls, if you like

Provided by Victoria Prever

Categories     Dessert, Snack

Time 40m

Yield Makes 20-25

Number Of Ingredients 6

225g ground almonds
120g caster sugar
2 egg whites
20 blanched almonds (optional)
1 tbsp ground cinnamon
4 tbsp icing sugar

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a large baking sheet with baking parchment. Put the ground almonds and sugar in a large mixing bowl and mix to combine.
  • In a separate bowl, beat the egg whites until foamy, then add to the almond and sugar mixture. Stir well - it will form a slightly sticky mixture but should hold its shape.
  • Wet your hands lightly and roll a heaped teaspoon of the mixture into a ball between your palms - it should be about 4cm in diameter. Put on the tray and flatten slightly with wet fingers to a thick disc, leaving at least 3cm between each biscuit. Press a blanched almond into each one, if you like.
  • Bake for 18-20 mins until just starting to turn golden around the edges, then remove from the oven and leave to cool on a wire rack. You want them to have a chewy, soft centre and the darker they get the harder the middle will be.
  • To make cinnamon balls, add the cinnamon to the almonds and sugar before you add the egg white. When shaping, leave them as balls. Bake for 18-20 mins - you want them to stay soft in the centre. While they are still warm, put them gently in a bowl of icing sugar and turn to coat. Leave until completely cooled.

Nutrition Facts : Calories 87 calories, Fat 5 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.2 grams fiber, Protein 3 grams protein, Sodium 0.02 milligram of sodium

CHOCOLATE-ALMOND MACAROONS



Chocolate-Almond Macaroons image

Ground almonds and chocolate put a new spin on an old favorite.

Provided by Laria Tabul

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 12

Number Of Ingredients 7

2 cups almonds
1 cup white sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
2 eggs
½ teaspoon almond extract
¾ cup chopped semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  • Finely grind the almonds, sugar, cinnamon and salt in a food processor.
  • Separate one of the eggs and add the white, the other egg, and almond extract and process until the mixture holds together. Transfer to a bowl and stir in the chocolate.
  • Moisten hands and roll mixture into 1-inch balls. Place on prepared cookie sheet. Flatten to 1/3-inch thick rounds.
  • Bake until tops puff and centers are still soft, about 12 minutes. Remove to a rack and cool completely. Replace parchment paper for next round of cookies.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 27.4 g, Cholesterol 31 mg, Fat 16.2 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 3.1 g, Sodium 36.1 mg, Sugar 23.1 g

FRENCH ALMOND MACARONS



French Almond Macarons image

These classic French cookies have a crisp exterior and a slightly chewy center. Make all three versions for a festive dessert buffet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 30

Number Of Ingredients 8

1 1/4 cups confectioners' sugar
1 1/2 cups (4 ounces) sliced almonds, finely ground, or almond flour
All-purpose flour, for dipping
3 large egg whites
Pinch of salt
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract
1/2 recipe Swiss Meringue Buttercream for French Almond Macarons

Steps:

  • Preheat oven to 300 degrees. Sift confectioners' sugar into a bowl. Whisk in almonds; set aside. Line 2 baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.
  • Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy, then beat in salt. Beat in granulated sugar, 1 teaspoon at a time, until medium-soft peaks form. Transfer mixture to a large bowl.
  • Using a rubber spatula, fold half the almond mixture into the egg white mixture until just incorporated. Fold in vanilla and remaining almond mixture until just incorporated. Firmly tap bottom of bowl on counter to eliminate air pockets.
  • Transfer mixture to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe mixture into marked circles on prepared baking sheets. Bake, rotating sheets halfway through, until macarons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 20 to 25 minutes. Let cool on sheets 5 minutes. Transfer macarons on parchment to a wire rack; let cool completely.
  • Spread 2 teaspoons buttercream on flat sides of half the macarons, then sandwich with remaining halves, keeping flat sides together. Refrigerate until firm, about 20 minutes, before serving.

ALMENDRADOS (ALMOND-LEMON MACAROONS)



Almendrados (Almond-Lemon Macaroons) image

Almendrados, which date from the 15th century or earlier, are cookies made of ground blanched almonds, lemon zest, egg and sugar. They are left out to dry for a day before baking. (In the recipe given here, I've called for 12 hours in the refrigerator.) I have tasted this type of cookie in many guises, and often the dough spreads out too thinly. But with the cookbook author Ana Benarroch de Bensadón's method it kept its shape perfectly.

Provided by Joan Nathan

Categories     dessert

Time 35m

Yield About 30 cookies

Number Of Ingredients 4

2 cups whole blanched almonds, plus about 30 almonds for decoration
1 cup granulated sugar
1 large egg
Finely grated zest of 1 lemon

Steps:

  • Using a food processor equipped with a metal blade, grind 2 cups almonds very finely. Add 3/4 cup sugar, the egg and lemon zest, and pulse to make a cohesive dough. Transfer to a medium bowl, cover and refrigerate for at least 12 hours.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner. Place remaining 1/4 cup sugar in a small bowl.
  • Pinching off pieces of dough about the size of a walnut, roll them first into balls, then into sugar. Gently press an almond point first into top of each cookie, so that half the almond can be seen. Arrange cookies one inch apart on baking sheet.
  • Bake until cookies have barest hint of color but still remain soft, 8 to 10 minutes. (Cookies must be soft when removed from oven to avoid excess hardening when they cool.) Cool completely, and store in an airtight container.

Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 7 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 7 grams, TransFat 0 grams

ALMOND MACAROONS



Almond Macaroons image

Make and share this Almond Macaroons recipe from Food.com.

Provided by P48422

Categories     Drop Cookies

Time 40m

Yield 55 cookies

Number Of Ingredients 4

7 ounces whole almonds or 7 ounces slivered almonds
1 1/2 cups granulated sugar
1 1/2 teaspoons almond extract
3 -4 large egg whites

Steps:

  • In a food processor fitted with a steel blade, combine the almonds and sugar.
  • Process until the almonds are very fine and the mixture is beginning to pack together around the sides of the bowl, at least 3 minutes.
  • Add the almond extract.
  • With the processor on, gradually add only enough of the egg white to form a ball of dough around the blade.
  • With the processor still running, add only enough of the additional egg white so that the dough has the consistency of very thick, sticky mashed potatoes and no longer forms a ball.
  • Form the cookies by either piping them or dropping them by spoonfuls onto parchment lined sheet pans.
  • Use a finger or pastry brush dipped in water to smooth the tops, then allow to rest at room temp for 30 minutes prior to baking.
  • Preheat the oven to 300°F.
  • Position the racks in the upper and lower thirds of the oven.
  • Bake the cookies for 20-25 minutes, or until the edges of the cookies barely begin to color.
  • Rotate the pans from front to back and top to bottom about halfway through the baking time to ensure even baking.
  • Slide the parchment onto racks and cool the cookies completely before detaching them from the parchment.

Nutrition Facts : Calories 45, Fat 2, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 6.2, Fiber 0.4, Sugar 5.7, Protein 1

ALMOND MACAROONS



Almond Macaroons image

Categories     Cookies     Egg     Nut     Dessert     Bake     Quick & Easy     Low Cal     Low Sodium     Wheat/Gluten-Free     Almond     Healthy     Gourmet

Yield Makes 16 Macaroons

Number Of Ingredients 6

1 cup whole almonds (preferably blanched)
2/3 cup granulated sugar
1 large egg white
1/4 teaspoon almond extract
confectioners' sugar for dusting
about 16 whole almonds

Steps:

  • Preheat oven to 350°F. and lightly butter a baking sheet.
  • In a food processor pulse 1 cup almonds with granulated sugar until ground fine. Add egg white, almond extract, and a pinch salt and pulse until combined. Roll mixture into 16 balls, about 1 inch in diameter, and arrange about 2 inches apart on baking sheet. Slightly flatten balls and dust lightly with confectioners' sugar. Gently press 1 almond into each cookie.
  • Bake macaroons in middle of oven 10 minutes, or until pale golden. Transfer macaroons to a rack and cool completely. Macaroons keep 4 days in an airtight container at room temperature.

ITALIAN ALMOND MACAROONS



Italian Almond Macaroons image

This is a good recipe that's quick and easy. Pine nuts may be substituted for the slivered almonds in this chewy cookie.

Provided by JANDEE

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 48

Number Of Ingredients 9

16 ounces almond paste
6 egg whites
1 cup white sugar
1 cup confectioners' sugar
½ cup sifted all-purpose flour
¼ teaspoon salt
2 teaspoons lemon extract
3 drops red food coloring
½ cup slivered almonds

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
  • In a medium bowl, stir together the almond paste, egg whites and lemon extract until smooth. Sift together the white sugar and confectioners' sugar, then combine sugars with the flour and salt. Stir the dry ingredients into the egg mixture along with the food coloring of your choice. Drop by teaspoonfuls, two inches apart, onto the prepared cookie sheets. Sprinkle some nuts on top of each cookie.
  • Bake for 25 to 30 minutes in the preheated oven, until cookies are golden around the edges. Cool for a few minutes on baking sheets before removing to wire racks to cool completely. Store or freeze in an airtight container.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 12.4 g, Fat 3.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 20 mg, Sugar 6.7 g

PASSOVER ALMOND MACAROONS



Passover Almond Macaroons image

Categories     Cookies     Bake     Passover     Almond

Yield about 7 dozen

Number Of Ingredients 4

4 large egg whites
1 1/4 cups sugar
2 cups ground almonds or almond flour
1/4 teaspoon almond extract

Steps:

  • Preheat the oven to 300 degrees, and line a baking sheet with parchment paper.
  • Whip the egg whites to almost-stiff peaks in the bowl of an electric mixer. In another bowl, stir together the sugar, ground almonds, and almond extract. Fold the sugar-and-almond mixture gently into the egg whites in three batches.
  • Drop teaspoons of the batter onto the baking sheet, and bake for about 15 minutes, or until just dry.

ALMOND MACAROONS



Almond macaroons image

Perfect as a present or simply to keep

Provided by tweety_anja

Time 35m

Yield Makes Cookies

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180C/ fan 160C/ Gas 4. Put the almonds on a baking tray and bake on the top shelf of the oven for 5 minutes. Remove and leave to cool.
  • Whisk the egg whites until they form stiff peaks. Whisk in the caster sugar, a little at a time, until the mix thickens.
  • Reserve 30 almonds for decorating, then blitz the rest in a food processor to a medium coarse powder. Fold the almonds and rice flour into the egg whites, then fold in the almond extract. Cover and chill for 30 minutes.
  • Spoon the mixture onto baking sheets lined with nonstick baking paper. Put an almond on each. Bake on the top shelf of the oven for 12 minutes. Cool on a wire rack.
  • Turn the cooled biscuits over and dip the base in melted dark chocolate and leave to set. Drizzle with melted white chocolate, then leave to set completely and pack into boxes or clear cellophane bags.

ALMOND MACAROONS



Almond Macaroons image

Provided by Marian Burros

Categories     easy, dessert

Time 30m

Yield About 2 dozen cookies

Number Of Ingredients 4

4 whites of extra large eggs
1 1/2 cups unblanched almonds
1 1/2 cups granulated sugar
10 almonds, blanched and sliced in vertical quarters

Steps:

  • Preheat oven to 325 degrees.
  • Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor. Mixture should be fairly thick and fine and should drop off spoon in a mass.
  • Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them. Top each with slice of blanched almond.
  • Bake for about 20 minutes, or until cookies turn pale brown. Remove from pan when cool.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 13 milligrams, Sugar 13 grams, TransFat 0 grams

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From deliciousmagazine.co.uk


KETO ALMOND MACAROONS RECIPE | TASTEAHOLICS
2020-12-10 Instructions. Preheat your oven to 250 degrees F and like a sheet tray with parchment paper. Mix the almond flour, granular erythritol, egg white and almond extract together in a large bowl. This will make a very thick dough. Roll the dough into small, 1 inch balls using your hands.
From tasteaholics.com


RECIPE: RUSTIC ALMOND-ORANGE MACAROONS - KITCHN
2019-05-01 Instructions. Line 2 sheet pans with parchment paper. Place 1/4 cup (50 grams) of the sugar in the work bowl of a food processor fitted with metal S blade. Using a Microplane grater or a five-hole zester, and working over the bowl of the processor, remove the zest from 1 of the oranges, catching the zest and the spray of citrus oils in the bowl.
From thekitchn.com


ITALIAN ALMOND MACAROONS - GLUTEN FREE - LOW CARB YUM
2016-12-05 Form dough into small balls, about 1-inch in diameter (you should have about 45 balls). Place balls on parchment paper lined baking sheet at least 1 inch apart. Bake at 250F at bottom of oven for 55-60 minutes. Remove warm cookies from baking pan to wire rack and dust with confectionary sweetener while still warm.
From lowcarbyum.com


FRENCH ALMOND MACARONS FRENCH RECIPE - THE SPRUCE EATS
2020-05-13 Combine the almonds, sugar, egg whites, and vanilla extract in a food processor and pulse the mixture until it has taken on the texture of a very coarse paste. Turn the food processor on high speed and blend the paste for 2 minutes, until it is very smooth and thick. Spoon the batter into a pastry bag fitted with a wide tip and pipe the batter ...
From thespruceeats.com


ALMOND JOY CANDY BAR MACAROONS | RECIPES - HERSHEYLAND
Directions. Heat oven to 350°F. Line cookie sheet with parchment paper or generously grease. Remove wrappers from candy bars; chop and set aside. Place 2 cups coconut in deep, medium bowl; set aside. Stir together remaining 2-1/2 cups coconut, flour and salt in large bowl. Stir in sweetened condensed milk and vanilla, stirring until well blended.
From hersheyland.com


THE EASIEST ALMOND MACAROONS RECIPE | CARIBBEAN GREEN LIVING
2018-12-17 Preheat oven to 325 degrees. Line cookie sheets with parchment paper. Break almond paste into small piece and place into food processor or mixer. Add sugar and mix well. Add the egg white and mix until moist and sticky (tacky); Approximately 2 minutes.
From caribbeangreenliving.com


ITALIAN ALMOND PASTE COOKIES - CHEWY ALMOND MACAROONS RECIPE
2020-11-17 In a medium bowl beat the egg whites until frothy and opague white. Break up almond paste in smaller chunks and add to the beaten egg whites with sugar, salt, and vanilla extract. Beat until well combined. Mix in the almond flour. For best results, cover the dough and refrigerate for 1-2 hours or freeze for 30 minutes.
From mamagourmand.com


JOYFUL ALMOND MACAROONS - SIMPLY SCRATCH
2016-09-02 Instructions. Preheat your oven to 350° F. Line 2 baking sheets with parchment paper or a silicone baking mat. In a large bowl, toss together the coconut and flour until coated. Stir in the vanilla extract, almond extract, and sweetened condensed milk until combined and sticky, about 1 minute.
From simplyscratch.com


ALMOND MACAROONS - BOB EVANS EGG WHITES
Instructions. Heat oven to 325°F. Line large baking sheet with parchment paper or aluminum foil; spray with nonstick cooking spray. Whisk together Bob Evans, sugar, almond extract and salt until sugar is dissolved. Stir in flour and coconut. Refrigerate mixture 15 minutes*. Drop dough by heaping tablespoons, 1-inch apart, on prepared baking sheet.
From bobevanseggwhites.com


ALMOND MACAROONS RECIPE | MAGGIE BEER
Fold in the ground almonds, then drop teaspoons of the mixture 5 centimetres apart onto a baking tray lined with baking paper. Step. 5. : Bake for 35 minutes or until lightly coloured, then turn off the oven and allow the macaroons to cool for 20 minutes before removing them to a wire rack. Store the cooled macaroons in an airtight container ...
From maggiebeer.com.au


AU BON PAIN MACAROON RECIPE - THERESCIPES.INFO
Au Bon Pain Chocolate Dipped Cranberry Almond Macaroon trend fastfoodinusa.com. Try the Chocolate Dipped Cranberry Almond Macaroon or any of Au Bon Pain other delicious recipes at your neighborhood. ... Chocolate Dipped Cranberry Almond Macaroon Nutrition Info . Serving Size 1 Cookie / 2.4 oz (69g) % Daily Value * Calories: 290 : Calories from ...
From therecipes.info


THE BEST ALMOND MACAROON COOKIE RECIPE & HOW TO MAKE IT YOUR …
2019-10-09 Editor’s Tip: If you want to make these almond macaroons a bit extra, add in chopped nuts (almonds or pecans are a perfect choice) or mini chocolate chips. Just fold them into the dough with the almonds. Step 3: Bake ’em up. Line a baking sheet with parchment paper. Place nicely rounded spoonfuls of the dough onto your baking parchment, making sure to …
From tasteofhome.com


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