This almond macaroons recipe is the most basic version of the classic biscuit. Crisp on the outside, and chewy-moist on the interior, these treats need no filling to be absolutely delicious.
Cook’s note: Add a little flavor and flair to these macaroons with a few drops of food coloring and your favorite flavoring.
Prep Time: 20 minutes
Cook Time: 12 minutes
Ingredients:
- 1 cup blanched almonds
- 1 cup granulated sugar
- 2 egg whites, beaten lightly
- 1/2 teaspoon vanilla extract
- 2 tablespoons confectioners’ sugar
Preparation:
Preheat an oven to 400F and line a baking sheet with parchment paper.
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 into uniform, 1-inch mounds on the parchment-lined baking sheet. Allow the batter to rest, uncovered, for 15 minutes.
Bake the macaroons for 12 minutes. Remove the hot macaroons to a wire rack and cool to room temperature and dust with the confectioners’ sugar before serving.
This French macaroons recipe makes 8 servings.
