This almond macaroons recipe only has three steps in the method and they are naturally gluten and dairy free.
These sweet almond biscuits are crisp on the outside and soft in the middle. They are very moreish and are the perfect accompaniment to a cup of tea or coffee. Using ground almonds keeps them naturally gluten-free and gives a wonderful nutty flavour.
- 4 free-range egg whites
- 300g ground almonds
- 100g icing sugar, sifted, plus extra for dusting
- Zest 1 lemon
- 22 whole almonds
- Line a baking tray with non-stick baking paper. Heat the oven to 160C Fan/ Gas 4. Using an electric mixer, beat the egg whites until frothy. Mix in the ground almonds, icing sugar, and lemon zest.
- Roll the mixture into 22 walnut-sized balls. Arrange on the tray and flatten slightly before pressing an almond into the top of each.
- Bake for 20 minutes until golden, turning the tray halfway through to ensure an even bake. Leave to cool on the tray. Dust with icing sugar.
Top tips for making our almond macaroons
Consider buying a carton of liquid pasteurised egg whites in a carton. It will save you time and you can use the rest of the carton in omelettes or to make cocktails or meringue.
How long will almond macaroons keep?
You can store the macaroons at room temperature in an airtight container for up to a week. However, we’re certain they will all be eaten long before!
Why are my almond macaroons flat?
The biscuits will spread as they cook. If you portion the macaroons too small then during the bake time they will likely flatten a lot and will have a harder, crunchier texture. Try not to press the balls too much before cooking to reduce how much they sink.
What’s the difference between macarons and macaroons?
A macaron is a classic French bake that sandwiches a filling of ganache, jam, or buttercream. Macaroons are rustic cookies that are traditionally made using desiccated coconut.
“Although it might seem tedious, if you want perfectly portioned macaroons, weigh the mixture and then calculate the weight for each biscuit. Using a tablespoon measure or simply judging it by eye is also absolutely fine. For an easy but delicious flavour twist, swap the lemon zest for orange zest instead. You can also add a drop of almond essence for a more intense almond flavour.”
Swap your single-use non-stick baking paper for some reusable silicone baking mats if you’re a regular baker.
Extra Large Silicone Baking Mats Sheet - View at Amazon
This easy to wash silicone mat will stop your macaroons sticking to your baking tray. It has some useful measurement conversion charts and a guide to help rolling pastry too.
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Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.
- Jessica RansomSenior Food Writer
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