Almond Orange Macaroons

Almond Orange Macaroons created by CookinDiva

These are some of the most delicious cookies I have ever tasted. I like to peel the orange zest with my Microplane zester, which gives me a nice, powdery zest, but you can use a potato peeler and cut strips as well, since it will all get mixed up with the sugar in the food processor.

Ready In:
35mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Mirj2338
Contributor
@Mirj2338
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"These are some of the most delicious cookies I have ever tasted. I like to peel the orange zest with my Microplane zester, which gives me a nice, powdery zest, but you can use a potato peeler and cut strips as well, since it will all get mixed up with the sugar in the food processor."
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  1. Aunt Cookie
    These are so, so good! I also love that the prep takes place almost entirely in the food processor...so easy! Thanks for sharing this recipe; I am certain I will be making these often.
    Reply
  2. Lunaraven_psi
    I can't believe I forgot to review this! I first baked these for my temple for Rosh Hashanah last year and they were a hit (once I managed to get them out of the house!) When I catered Passover, I baked them in the bottom of muffin tins and then used that for crusts for mini cheesecakes. Those went over really well too! The batter does spread though, I was worried when I first made them because I didn't expect it. I can't wait to try these with lemon zest too
    Reply
  3. CookinDiva
    These cookies taste very much like the little Italian Amaretti cookies, with the addition of a very very subtle orange flavor. The cookies bake into a flat disc and they are airy and crisp, much like a meringue. I love Amaretti cookies so I found these cookies to be very enjoyable - in fact, I'm on my 4th one with a cup of coffee. Yummm.
    Reply
  4. CookinDiva
    Almond Orange Macaroons Created by CookinDiva
    Reply
  5. Mirj2338
    These are some of the most delicious cookies I have ever tasted. I like to peel the orange zest with my Microplane zester, which gives me a nice, powdery zest, but you can use a potato peeler and cut strips as well, since it will all get mixed up with the sugar in the food processor.
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