Almond Macaroons Recipe with Step by Step Pictures.
The name “macaroon” come from the Italian macarone or maccherone meaning “paste”, referring to the original almond paste . This word itself derives from ammaccare, meaning “to crush”.
The word “macaron” is actually not an alternate spelling of “macaroon”. In fact, the two terms refer to distinctly different things. I always see it being spelled in two different ways and people seem to have ideas of what macaroons look like.
Both macarons and macaroons are confections, and both the names were derived from ammaccare, meaning to “to crush”.
A macaron refers to a meringue based cookie made with flour, egg whites and powdered sugar filled with buttercream frosting.
This type of macaroon recipe, I’m sharing with you today is made out of almonds which is crunchy outside, very soft and chewy inside.
These macaroons can be served with hot tea/coffee. It’s a perfect tea time snack for adults and a healthy snack for kids as it has full of almonds in this recipe. I have used white powdered sugar in this recipe, you can substitute with light brown sugar too that will also be perfect. I adapted my version of this recipe from cookingwithalia.com by alia. I have been making these macaroons every few weeks and they are very easy to make and tastes delicious!
There is also another special type of macaroon, known as “Thoothukudi Macaroon” which was first made in the port town of thoothukudi in the state of Tamilnadu, India. while macaroons are made from ground almonds, thoothukudi macaroons have cashew nuts as their major ingredient. I will post that style of macaroons soon on my blog!
|Preparation Time||15 Minutes|
|Baking Time||12 – 15 Minutes|
|Whole Almonds||1 3/4 Cups (340 Grams)|
|Powdered Sugar||1/2 Cup (170 Grams)|
|Baking Powder||1 tsp|
How to make Almond Macaroons recipe with step by step pictures:
Step – 1
Making the macaroon mixture
- Separate the egg yolks from the egg whites.
- In a blender/food processor, grind the whole almonds until you get an almond powder with a fine texture. In a mixing bowl, add the blended almond powder, egg yolks, powdered sugar, baking powder and 1/2 tsp peel of the lemon to get lemon zest.
- Mix and combine, until all the ingredients are well incorporated.
- Add the egg whites in another bowl and beat the egg whites with the electric beater in a high speed until you obtain a thick white foam.
- Incorporate the egg whites in the almond powder mixture. Use your hand to mix the dough to ensure that all ingredients are well incorporated. The dough will be sticky. You can also apply some cooking oil in your hands so that the dough does not stick to your hand.
Step – 2
Making the macaroons
- Line a parchment paper on a baking tray.
- In a piping bag, transfer the almond mixture dough and start making the macaroons, like the pictures shown below. I have used a star nozzle to make it. You can also use round nozzle or you can even use a ziploc cover and make a hole at the tip to make the macaroons.
Step – 3
Baking the Macaroons
- Pre heat the oven to 350 degrees Fahrenheit.
- Bake the macaroons for around 12 – 15 minutes (depending on the oven)
- Remove them from the oven and transfer it to the cooling rack. Let it cool down. The macaroons will be soft when you remove them from the oven. It will harden when they cool down.
Please do try this recipe and share it with your family and friends! I would love to hear what you think if you try this recipe. Just post a comment in the recipe below. Tag me on Instagram @sweetkaaramcoffee if you make this, or any of my other recipes, I’ll re-share on my stories.
- When still hot, the macaroons are very soft, their texture will change as they cool down.
- The eggs should be in room temperature.
- The bowl and beater used to beat egg whites should be clean and dry.
- Store in a air tight container for upto a week.