Swedish Almond Macaroons

READY IN: 30mins
Recipe by Bec

From a little Swedish Recipes book of mine.

Top Review by Maito

These were delicious, though a bit sticky. I think the keys would be to use one (not two or three) egg whites, maniuplate it minimally, use two spoons to drop (they will spread out) them onto a silpat lined pan (that makes it easy to get them up with a spatula once they are completely cool) and don't overbake them.

Ingredients Nutrition

Directions

  1. Knead almond paste until soft; work in powdered sugar.
  2. Add vanilla and salt.
  3. Add egg whites, a little at a time, blending well after each addition. Use just enough egg whites to make a soft dough that will hold its shape when dropped from a teaspoon.
  4. Line cookie sheets with unglazed brown paper.
  5. Drop paste onto sheets by teaspoonfuls, about 2 inches apart. Or force through a cookie press into rounds.
  6. Sprinkle with sugar.
  7. Bake about 20 minutes at 300 degrees.
  8. Place macaroons on damp towel to loosen the brown paper and remove paper. Cool on racks.

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