Best Chewy Almond Macaroons Recipes

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CHEWY ALMOND COOKIES (MACAROONS)



Chewy Almond Cookies (Macaroons) image

Make and share this Chewy Almond Cookies (Macaroons) recipe from Food.com.

Provided by Rita1652

Categories     Dessert

Time 30m

Yield 2 dozen

Number Of Ingredients 6

3 3/4 cups slivered almonds
2 large egg whites
1/2 cup sugar
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
24 slivered almonds

Steps:

  • Process almonds in a food processor 9 minutes or until a paste forms, stopping to scrape down sides.
  • Beat egg whites at medium speed with an electric mixer until stiff peaks form.
  • Combine almond paste, sugar, cardamom and cinnamon in a bowl, mixing with hands until blended.
  • Add egg whites; knead by hand until smooth and doughlike consistency.
  • Wet fingers with water, and shape dough into 1-inch balls (about 1 tablespoon dough for each cookie).
  • Slightly flatten with thumb.
  • Place cookies on a parchment-lined baking sheet.
  • Top each with almond sliver pressed in lightly.
  • Bake on middle rack of oven at 325° for 15-20 minutes or until bottoms are lightly browned.
  • Remove cookies immediately to wire racks; cool.

CHEWY ALMOND MACAROONS



Chewy Almond Macaroons image

Categories     Food Processor     Dessert     Bake     Almond     Gourmet

Yield Makes about 40 macaroons

Number Of Ingredients 5

1/4 pound (3/4 cup) blanched whole almonds plus 1/3 cup sliced
1/2 cup sugar
1/4 teaspoon almond extract
1/4 teaspoon salt
2 large egg whites

Steps:

  • In a food processor grind fine the whole almonds with the sugar, the almond extract, and the salt. In a bowl beat the whites until they are foamy (just before they hold soft peaks) and fold in the almond mixture gently but thoroughly. Line a large baking sheet with parchment paper and butter the parchment. Transfer the batter to a pastry bag fitted with a 1/2-inch plain tip, pipe 1-inch mounds onto the parchment, 2 inches apart, and sprinkle them with the sliced almonds. Bake the macaroons in the middle of a preheated 300°F. oven for 15 to 20 minutes, or until they are golden around the edges, and let them cool on the parchment. Peel the macaroons from the parchment and store them in an airtight container.

CRUNCHY, CHEWY FLAX & ALMOND MACAROONS (EGG-FREE)



Crunchy, Chewy Flax & Almond Macaroons (Egg-Free) image

My Oma & I combined her Nusskuchen recipe and my DD's egg-free diet to create this lovely, dense macaroon/biscotti-type dough. The original German "nutcake" recipe calls for no less than 7 eggs, which we substituted here w/7x 1 Tbsp flax : 3 Tbsp water. Our hesitation was replaced by an eagerness to "mach es noch ein mal!", which I've done tonight, this time taking the time to convert the European measurements. Enjoy!

Provided by DoubletheGarlic

Categories     Dessert

Time 45m

Yield 30 cookies, 15 serving(s)

Number Of Ingredients 8

7 tablespoons ground flax seed
21 tablespoons water (1/3 c. plus 1 T. plus 1 t.)
1 1/2 cups sugar
5 tablespoons hot water (each T. just shy of a full T.)
2 1/3 cups ground almonds
1 cup flour
1 1/2 teaspoons baking powder
10 drops almond essence

Steps:

  • Whisk the first two ingredients together in a bowl and let stand at least 2-3 minutes before use.
  • Using a hand mixer, beat the sugar & 5 T. hot water together in a large bowl for 2-3 minutes (to allow some of the sugar to "melt").
  • Gradually add the flax mixture and all the rest of the ingredients. Mix well.
  • If making as biscotti or chewy bars, grease and flour an 8x11" baking tin (as per kokeshi doll below) or a 10" round springform pan before adding the dough. Bake at 350F for 40 minutes. Remove promptly to a wire rack.
  • If making as cookies or macaroons, grease and flour a cookie sheet before placing 1" balls of dough approximately 1 1/2 inches apart. Bake at 350F for 25-30 minutes. Remove promptly to a wire rack.
  • NB If you want these to be chewy, do not allow them to brown at the edges. Otherwise they will be as hard as hockey pucks!
  • PS I preferred using my Bosch Kitchen Machine (the large bowl & dough hooks) to a hand mixer for this heavy batter.

Nutrition Facts : Calories 211.5, Fat 8.9, SaturatedFat 0.7, Sodium 38.1, Carbohydrate 30.4, Fiber 2.9, Sugar 20.8, Protein 4.6

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