Swedish Almond Macaroons Recipes

LOW FODMAP SWEDISH MACAROON TEA CAKES

Steps:

• To make cookie base: In a large bowl, blend together softened butter, pumpkin puree, and sugar until well mixed. Beat in egg, vanilla, and cinnamon. Gradually add in flour, stirring until completely mixed.
• In a greased mini muffin tin, drop teaspoon portions of batter into the bottom of each cup. Gently press batter over bottom and slightly up the sides to form a cup. Place in freezer for 10 minutes to chill.
• Meanwhile, preheat oven to 325°F.
• To make almond filling: Beat egg whites until light and foamy. Gradually beat in sugar until well blended. Gently fold in almond meal, cinnamon, and vanilla extract.
• Remove muffin tin from the freezer. Fill each cup with the almond filling. Bake until almond filling is set and just starting to turn golden brown, about 25-30 minutes. Remove cookies from the oven. Optional: While still warm, gently press a pecan piece on to the top of each cookie. Allow cookies to cool before serving.

ALMOND JOY MACAROONS

Steps:

• Preheat oven to 350 and line a baking sheet with parchment paper or grease with cooking spray.
• In a bowl stir together coconut flakes, sugar, vanilla, almond extract, and salt. Add egg whites and mix well. (If you don't have almond extract you can double the vanilla but they will taste less almond-y)
• Drop tablespoon-sized mounds onto prepared baking sheet 2 inches apart. (You can also use a cookie scoop for this!) Bake 10-15 minutes until golden on the edges. Allow to cool about 10 minutes.
• Drizzle with melted chocolate and sprinkle with shaved almonds. Chill macarons for about 10 minutes. You can use kitchen scissors to trim the edges if desired. Store in airtight container.

CHOCOLATE ALMOND MACAROONS

Steps:

• Set oven to 350 degrees.
• Butter generously a large cookie sheet.
• Beat egg whites and salt until stiff, but not dry.
• Beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks).
• Fold in almonds, vanilla and melted chocolate.
• Drop macaroons by teaspoonfuls, onto a well-greased cookie sheet.
• Bake for 12-15 minutes.
• Careful not to overbake, as the cookies will lose their texture.

SWEDISH ALMOND MACAROONS

Steps:

• Knead almond paste until soft; work in powdered sugar.
• Add vanilla and salt.
• Add egg whites, a little at a time, blending well after each addition. Use just enough egg whites to make a soft dough that will hold its shape when dropped from a teaspoon.
• Line cookie sheets with unglazed brown paper.
• Drop paste onto sheets by teaspoonfuls, about 2 inches apart. Or force through a cookie press into rounds.
• Sprinkle with sugar.
• Bake about 20 minutes at 300 degrees.
• Place macaroons on damp towel to loosen the brown paper and remove paper. Cool on racks.