Almond Orange Macaroons

Recipe by Mirj2338
READY IN: 35mins




  • Place the oven rack in the lowest position possible in your oven.
  • Preheat the oven to 300°F.
  • Line two baking sheets with parchment paper.
  • Place the sugar, confectioners' sugar, orange zest and salt in the bowl of a food processor together with the steel knife.
  • Grind the zest very find with the sugar.
  • This will usually take 3 20-second whirls of the processor.
  • Scrape the work bowl with a spatula in between whirls and stir up the sugar mixture.
  • Scatter the diced almond paste evenly over the sugar mixture and give the processor about two more 10 seconds whirls.
  • The texture should be like coarse meal.
  • Again, scrape the work bowl in between whirls.
  • Add the egg whites and mix with about two 5 second whirls.
  • Don't forget to scrape the bowl at half-time.
  • Remove the steel knife and set aside.
  • Working directly from the food processor bowl, scoop up the dough in rounded 1/2 teaspoonfuls and drop onto the parchment lined baking sheets.
  • Space the cookies about 2 inches apart, these babies really spread as they bake.
  • Bake the cookies, one sheet at a time, until lightly browned and crackly on top, about 20-25 minutes.
  • Remove the cookies together with the parchment paper to a wire rack to cool.
  • To remove the cooled cookies from the paper, loosen them carefully around the edges with a spatula, using short strokes.
  • These are not brittle cookies, and you should get the hang of it soon enough.
  • You can layer the macaroons between sheets of wax paper in an airtight Tupperware, and store them in a cool, dry spot.