Almond Macaroons Recipe

Almond Macaroons Recipe

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45 juta s/d 2.5 milyar listing 2018
Almond Macaroons Recipe Almond Macaroons Recipe Almond Macaroons Recipe, We’ve rolled classic macaroons in sliced almonds for extra texture and an elegant presentation.
Almond Macaroons Recipe

Almond Macaroons Recipe

We’ve rolled classic macaroons in sliced almonds for extra texture and an elegant presentation. Prep : 20 minutes Bake : 18 minutes
  • 1 tube or can (7 to 8 ounces) almond paste, cut into 1-inch pieces
  • 1/cup confectioners’ sugar
  • 1 large egg white
  • 1/2 cup sliced natural almonds
  1. Preheat oven to 325°F. Evenly grease and flour large cookie sheet.
  2. In small bowl, with mixer at low speed, beat almond paste until crumbly. Add confectioners’ sugar and egg white; beat until well blended (dough will be wet and sticky).
  3. Place almonds on waxed paper. With lightly floured hands, roll dough into 1-inch balls. Roll balls in almonds, gently pressing to coat. Place balls, 1 inch apart, on prepared cookie sheet. Bake until golden, 18 to 20 minutes. With wide spatula, transfer cookies to wire racks to cool completely. Makes about 30 cookies.
Each cookie : About 50 calories, 1g protein, 5g carbohydrate, 3g total fat (0g saturated), 0mg cholesterol, 3mg sodium. almond macaroon recipe, almond macaroons, almond macaroons recipe, coconut macaroon recipe, coconut macaroons, coconut macaroons recipe, macaroon recipe, macaroons, macaroons recipe, recipe for macaroons, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Almond Macaroons Recipe

Article Categories : Cookies & Confections

Almond Macaroons Recipe

Almond Macaroons Recipe

We’ve rolled classic macaroons in sliced almonds for extra texture and an elegant presentation.

Prep : 20 minutes
Bake : 18 minutes

  • 1 tube or can (7 to 8 ounces) almond paste, cut into 1-inch pieces
  • 1/cup confectioners’ sugar
  • 1 large egg white
  • 1/2 cup sliced natural almonds
  1. Preheat oven to 325°F. Evenly grease and flour large cookie sheet.
  2. In small bowl, with mixer at low speed, beat almond paste until crumbly. Add confectioners’ sugar and egg white; beat until well blended (dough will be wet and sticky).
  3. Place almonds on waxed paper. With lightly floured hands, roll dough into 1-inch balls. Roll balls in almonds, gently pressing to coat. Place balls, 1 inch apart, on prepared cookie sheet. Bake until golden, 18 to 20 minutes. With wide spatula, transfer cookies to wire racks to cool completely. Makes about 30 cookies.

Each cookie : About 50 calories, 1g protein, 5g carbohydrate, 3g total fat (0g saturated), 0mg cholesterol, 3mg sodium.