I have a thing for coconut macaroon cookies.
I also have a thing for that finicky French cookie, the macaron.
So when I came across this recipe for Italian Almond Macaroons, I was intrigued.
The use of egg whites reminded me of it’s cousin cookie, the coconut macaroon, yet
this cookie was made with almond meal, like that of the French Macaron.
A new cookie recipe I had to try!
Pure almond bliss!
It’s got a nice crunch to the bite, giving way to a chewy center.
The almond meal gives it a great texture and it would be most excellent to serve with a nice steaming cup of Italian Roast Coffee or a spot of tea!
But we had them with hot cocoa.
Its an elegant little cookie perfect for The Twelve Weeks of Christmas Cookies!
Italian Almond Macaroons
found in Raley’s Extra Magazine
3 egg whites
1 (16 oz) package Almond meal
1 1/2 cups sugar
2 teaspoons almond extract
1/4 teaspoon salt
1 cup sliced almonds
Powdered sugar (optional)
Beat egg whites till foamy in a large bowl. Add almond extract and salt. Stir in sugar and almond meal. Cover refrigerated least two hours to chill.
Preheat oven to 300 degrees and line two baking sheets with parchment paper. Press almonds with your fingers to break into smaller pieces. Shape dough into 1 1/2 inch crescent shapes and roll in almonds. Place on baking sheet.
Bake for 20 minutes for softer macaroons and 30 minutes for firmer macaroons. Dust with powdered sugar if desired.
makes about 30 cookiesPrint This Recipe
I’m linking this up to Foodie Fridays at Design by Gollum.