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Categories: Christmas, Cookies, Hanukkah, Quick to fix
Type: Desserts and Baked Goods

These cookies are crisp outside and slightly chewy inside. When storing, they tend to dry out-so just give in to temptation

Prep Time: 10M

Cooking Time: 15M

Serves: makes 24 cookies


  • 2 medium egg whites
  • 1 1/4 cups sugar
  • 1 cup almond flour (almond meal)
  • 3 tbsp white rice flour
  • 1/4 tsp almond extract
  • 24 blanched almonds
Macaroons photo

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  1. Preheat the oven to 350°F (180°C). Beat the egg whites with an electric mixer until stiff peaks form. One tablespoon at a time, beat in the sugar, and beat until the mixture is stiff and glossy. Fold in the almond flour, rice flour, and almond extract.
  2. Line a large baking sheet with wax paper. Using a rounded teaspoon for each cookie, drop 24 mounds of the batter, spaced well apart, on the baking sheet. Top each mound with a blanched almond.
  3. Bake for 12-15 minutes, or until the cookies are pale gold.
  4. Cool the macaroons on the baking sheet. Carefully peel the cookies from the paper. Store in an airtight container.
  • Prepare ahead: The macaroons will keep for a few days stored in an airtight container.
  • Good with coffee, tea, or other treats, such as oatmeal cookies or chocolate-covered florentines.


Hazelnut Macaroons: Substitute hazelnut flour (hazelnut meal), hazelnut or vanilla extract, and peeled hazelnuts for the almond flour, almond extract, and blanched almonds.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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