Whether during a cozy winter afternoon or a balmy summer evening, our macaroons pair perfectly with a good cup of strong coffee.–Kitty Morse and Danielle Mamane
LC Free! Note
Gluten free. Dairy free. Peanut free. Fuss free. And damn fine at eliciting oohs and aahs from even the most discerning cookie craving—even those accustomed to being indulged with gluten, dairy, and peanuts.
Special Equipment: 1 1/2-inch fluted paper cups
Almond and Walnut Macaroons Recipe
- Quick Glance
- 35 M
- 1 H
- Makes about 30
- 2 cups almond meal (about 12 ounces whole almonds ground to a powder)
- 1 cup walnut meal (about 6 ounces walnut halves ground to a powder)
- 1 1/2 cups sifted confectioners’ sugar
- 3 large egg whites
- 1 teaspoon vanilla extract
- 1. Preheat the oven to 325°F (175°C). Place thirty 1 1/2-inch fluted paper cups on a baking sheet.
- 2. In a large bowl, mix the almond meal, walnut meal, and 1 cup confectioners’ sugar. Sprinkle the remaining confectioners’ sugar on a large plate.
- 3. In a large bowl, beat the egg whites and the vanilla until stiff. Using a spatula, gently fold the nut mixture into the egg whites. With your fingers, knead lightly until no streaks remain and a dough forms.
- 4. Pinch off a little cookie dough and roll it between the palms of your hands, fashioning it into a ball that’s 1 inch in diameter. Roll the ball in the confectioners’ sugar on the plate and plop the sugar-coated ball in a paper cup. Repeat with the remaining dough.
- 5. Bake the macaroons until they turn a light gold, 20 to 25 minutes. Remove from the oven and let cool on the baking sheet. (You can store the macaroons in a tightly sealed container for up to 2 weeks.)
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