Easy Almond Macaroons
A simple recipe for almond macaroons that are crispy on the outside with a soft, chewy exterior. Gluten-free and only 5 ingredients!
- Prep time
- 15 min
- Cook time
- 22 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups blanched and slivered almonds
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 3 large egg whites
- 1 teaspoon almond extract
Instructions
- 1
Preheat the oven to 325 degrees F and line two rimmed baking sheets with parchment paper. Set aside.
- 2
Transfer the almonds to the work bowl of a food processor and process until finely ground, about 1 minute. Add the salt and sugar and process for an additional 30 seconds. Add the egg whites and almond extract and process until a soft dough forms, scraping down the sides of the work bowl as necessary. If the dough seems dry add a teaspoon of water and process again. Repeat until you have a workable dough.
- 3
Using damp hands, roll the dough into 1 inch balls and place on one of the prepared baking sheets leaving about an inch of space between the balls of dough (you should get about 12 cookies on each sheet).
- 4
Bake one sheet of cookies at a time until they are just beginning to brown, about 21 to 23 minutes. Using a metal spatula, transfer the cookies to a wire rack to cool completely before serving. Repeat with the remaining dough. If you want to bake two sheets at the same time, be sure to rotate the baking sheets halfway through.