Easy Almond Macaroons

Almond Macaroons-1

I rarely buy biscuits nowadays. Seriously, why would I bother when biscuits are so simple to make at home?

This recipe takes probably eight minutes to prepare. You can find eight minutes out of your busy day, can’t you?

This Almond macaroon recipe is simple and makes your home smell wonderful. And the macaroons are fantastic, too – chewy, dense and aromatic.

They’re quite sweet, so I’d allow one to two per person.

Why not give them a go today?

Almond Macaroons-2

5.0 from 3 reviews
Almond Macaroons
Author: 
Recipe type: Sweet Treat
Cuisine: Australian
Serves: 14
 
A flavoursome and fragrant almond treat
Ingredients
  • 2 egg whites
  • 120 grams almond meal
  • 160 grams caster sugar
  • 2 tablespoons ground rice
  • 1 teaspoon vanilla essence or vanilla bean extract
  • 14 whole flaked almonds
Instructions
  1. Line two baking trays with baking paper and preheat oven to 180 degrees Celsius.
  2. Whisk two eggs with stand or hand mixer until soft peaks form.
  3. Fold in almond meal, sugar, ground rice and vanilla essence.
  4. Mix well.
  5. Using a tablespoon, put 14 heaped spoonfuls of the mixture onto the baking paper. Smooth the tops down slightly and garnish with a whole flaked almond.
  6. Bake for 15 minutes and then swap trays around in the oven and continue baking for another 15 minutes.
  7. Turn oven off and leave to cool in oven with oven door wide open for 10 minutes, then remove to wire racks to cool completely.
  8. Remove from baking paper carefully.

 

Comments

  1. Nadir says

    Definitely moist and chew, I would have liked a bit more crunch. What can I do to make more crunchy?

    I will use baking cups as the macaroons spread out somewhat.

    thanks for the recipe.

    • Christina Soong says

      Hi Nadir, you’re very welcome. Thanks for your feedback. Macaroons are traditionally chewy rather than crunchy so I wouldn’t advise cooking them longer as they will end up browning too much. I will be doing an almond biscotti recipe later this year – you might enjoy that as the texture will definitely be crunchy.

  2. sylvia says

    When you give the weights of the ingredients, why do you say 2 tablespoons of ground rice? Could you say

    how much this would weigh instead? Is it a level tablespoon, or rounded or heaped?

    Thank you

    • Christina Soong says

      Hi Sylvia,
      This recipe was created by another developer but usually a tablespoon in a recipe indicates a level tablespoon. You can scoop a heaped tablespoon and then use the back of a knife to scrape along the top so that the teaspoon is level. Alternatively, you can measure this by weight: 2 tablespoons of rice flour = 20 grams. Hope this helps. Best, Christina

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