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Almond Paste Macaroons recipe

Delicate, yet chewy almond macaroons, madewith homemade almond paste.

Recipe: Almond Paste Macaroons

Almond paste:2 cups blanched almonds1 1/2 cup powdered sugar; sifted1/4 cup egg whites; unbeaten2 teaspoons almond extract

  • Grind the almonds through the finest bladeof a food processor. Grind twice again. Mix in the powdered sugar.Blend in the egg whites and almond extract.
  • Form into a ball. Place in a tightly coveredcontainer and refrigerate for at least 4 days to age.

    Makes 1 pound almond paste.

    Cookies:1 recipe almond paste2 cups granulated sugar1/4 teaspoon salt
    4 tablespoons cake flour; sifted
    2/3 cup powdered sugar; sifted
    2/3 cup egg whites; unbeaten

  • Preheat oven to 325°F (160°C).
  • Soften the almond paste with your handsand work in the sugar, salt, flour, powdered sugar and egg whites.
  • Drop by teaspoonfuls 2-inches apart ontobaking sheets lined with parchment baking paper. Pat the topslightly with fingers dipped in cold water. Bake for 18 to 20minutes, or until set and delicately browned. Remove from thepaper and cool on wire racks.

    Makes about 5 dozen cookies.

    Variation: Melt 6 ounces (1 cupchips) of your favorite chocolate with 2 teaspoons butter orvegetable shortening and drizzle over cooled cookies or dip oneside of each cookie into melted chocolate mixture.

    Almond Truffles – Moroccan "Zellige" cookie variation –

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  • Comments

    1 Comment


    I would love to try making these with Pistachio paste you sell, I can’t find many recipes out there using it. What would you recommend using extract wise to keep from overpowering the pistachio flavor? The paste is sweetened, and I always though marzipan IS sweetened almond paste… and the filling is also sweetened almond paste, right?

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