Macaroons I

Rating: 3.29 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1

Easy to make, elegant and classy.

By Veronica
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Cover cookie sheets with parchment paper or aluminum foil.

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  • In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended. Mix in the confectioners' sugar, flour, and salt until smooth and well blended.

  • Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).

  • Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:
86.6 calories; 1.4 g protein; 15.1 g carbohydrates; 0 mg cholesterol; 19.9 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

COCO189
Rating: 4 stars
10/17/2003
this was an excellent cookie the dough stayed relativley firm through out the whole time i was pressing them. most people really liked them Read More
Helpful
(15)

Most helpful critical review

Chris D. Williams
Rating: 2 stars
12/07/2008
This recipe leaves out many important pieces of information. For example you will need to pulse the almond paste with the sugar in your food processor until it is almost granular or your cookies will have lumps. There is no need to let the cookies stand for 30 minutes before baking - they will just form pools on your cookie sheet. There is no way in the world this cookie dough will go through a cookie press - it's far too thin! Do not try do make these on aluminum foil - they will stick. Best would be to use SilPat - a silicon mat costing about 20. The 25 minute baking time is too long - try 21 minutes. Finally if you want to make them into sandwich cookies (as is shown in the picture) try bringing 1/2 c. heavy cream to a simmer pouring it over 5 oz. chocolate and stirring until smooth. Bring to room temperature or slightly cooler - so the chocolate mixture will solidify - and then spread it between two cookies to make a sandwich. I gave it two stars because w/the above modifications the ingredients can be made into cookies (albeit not cookies that look like the picture) but the recipe is very sloppily written and I do not recommend it. Read More
Helpful
(151)
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
COCO189
Rating: 4 stars
10/17/2003
this was an excellent cookie the dough stayed relativley firm through out the whole time i was pressing them. most people really liked them Read More
Helpful
(15)
Chris D. Williams
Rating: 2 stars
12/07/2008
This recipe leaves out many important pieces of information. For example you will need to pulse the almond paste with the sugar in your food processor until it is almost granular or your cookies will have lumps. There is no need to let the cookies stand for 30 minutes before baking - they will just form pools on your cookie sheet. There is no way in the world this cookie dough will go through a cookie press - it's far too thin! Do not try do make these on aluminum foil - they will stick. Best would be to use SilPat - a silicon mat costing about 20. The 25 minute baking time is too long - try 21 minutes. Finally if you want to make them into sandwich cookies (as is shown in the picture) try bringing 1/2 c. heavy cream to a simmer pouring it over 5 oz. chocolate and stirring until smooth. Bring to room temperature or slightly cooler - so the chocolate mixture will solidify - and then spread it between two cookies to make a sandwich. I gave it two stars because w/the above modifications the ingredients can be made into cookies (albeit not cookies that look like the picture) but the recipe is very sloppily written and I do not recommend it. Read More
Helpful
(151)
COCO189
Rating: 4 stars
10/17/2003
this was an excellent cookie the dough stayed relativley firm through out the whole time i was pressing them. most people really liked them Read More
Helpful
(15)
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LENOIRLADY
Rating: 4 stars
10/20/2008
Moist and tasty Read More
Helpful
(10)
bakeholic
Rating: 2 stars
03/12/2012
it tasted good but i did'nt like it as macaroon. Read More
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