Almond Macaroon Cookie
These Almond Macaroon Cookies are crispy on the outside, irresistibly chewy on the inside, and packed with deep, nutty almond flavor. Made with just a handful of simple ingredients including almond flour, egg whites, and pure almond extract, they come together in under 35 minutes and are naturally gluten-free. Perfect for holiday cookie platters, afternoon snacking, or gifting, these elegant little cookies taste like they came straight from a French patisserie.
Equipment
- Baking sheets 2 rimmed baking sheets recommended for batching
- Parchment paper Or silicone baking mat as an alternative
- Silicone baking mat (optional) Alternative to parchment paper
- Large mixing bowl Must be completely clean, dry, and grease-free for whipping egg whites
- Handheld electric mixer Or stand mixer fitted with whisk attachment
- Medium mixing bowl For combining dry ingredients
- Rubber spatula Or wooden spoon for folding the batter
- Cookie scoop 1.5 tablespoon size recommended for uniform cookies
- Wire cooling rack For cooling baking sheets after baking
- Small saucepan (optional) For melting chocolate for dipping
- Microwave-safe bowl (optional) Alternative to saucepan for melting chocolate
- Sifter Or fine mesh strainer for sifting powdered sugar
Ingredients
For the Cookies
- 2 cups almond flour 200g; finely blanched, not almond meal
- 1 cup powdered sugar 120g; sifted
- 2 large egg whites room temperature
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon pure vanilla extract
- 1 pinch fine salt
Optional Toppings
- 1/2 cup sliced almonds 50g; for topping, optional
- 4 oz dark or semi-sweet chocolate 115g; good-quality, for dipping, optional
Instructions
- Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk together the almond flour, sifted powdered sugar, and a pinch of fine salt until no clumps remain. Set aside.
- Using a handheld or stand mixer, beat the room-temperature egg whites on medium speed until foamy, then increase to medium-high and beat until soft peaks form, about 2 to 3 minutes total. Do not over-beat to stiff peaks.
- Gently fold the pure almond extract and pure vanilla extract into the whipped egg whites using a rubber spatula, being careful not to deflate them.
- Fold the almond flour mixture into the egg whites with slow, deliberate strokes just until no dry streaks remain. Do not overmix — the batter should be thick and slightly sticky.
- Use a 1.5-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing each cookie about 1.5 to 2 inches apart. Press 3 to 5 sliced almonds on top of each cookie if desired.
- Bake for 16 to 18 minutes until the cookies are lightly golden on the outside and set to the touch. Rotate pans halfway through if baking two sheets at once.
- Let the cookies cool completely on the baking sheets for at least 15 to 20 minutes before removing them with a thin spatula. They will firm up significantly as they cool.
- Melt the chocolate in a small saucepan over low heat or in the microwave in 30-second intervals, then dip the flat bottom of each cooled cookie into the chocolate. Place on parchment and refrigerate for 10 to 15 minutes until set.
Notes
- Use super-fine blanched almond flour, not almond meal. Coarser grinds will result in a grainier, denser cookie.
- Egg whites must be at room temperature. Pull eggs out of the fridge at least 30 minutes before starting.
- Beat egg whites only to soft peaks, not stiff peaks. Soft peaks give you that signature chewy interior.
- The mixing bowl for egg whites must be completely clean and grease-free. Any trace of fat will prevent proper whipping.
- Fold the batter gently. Overmixing deflates the egg whites and results in flat, dense cookies.
- If your cookies spread too flat, chill the portioned dough balls in the fridge for 15 minutes before baking.
- Store at room temperature in an airtight container for up to 5 days, in the fridge for up to 10 days, or freeze for up to 3 months.
- For make-ahead baking, prepare the batter a few hours in advance, cover and refrigerate, then scoop and bake when ready.
- Variation ideas: add 1 teaspoon lemon zest for lemon almond macaroons, fold in 1/2 cup desiccated coconut for coconut almond macaroons, or substitute 2 tablespoons almond flour with cocoa powder for a chocolate version.
- These cookies are naturally gluten-free. Use certified gluten-free almond flour to ensure they are safe for those with celiac disease.
Nutrition
Serving: 1CookieCalories: 82kcalCarbohydrates: 8gProtein: 2gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 3.2gSodium: 12mgPotassium: 55mgFiber: 0.8gSugar: 7gCalcium: 2mgIron: 2mg
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