Best Sesame Almond Macaroons Recipes
SESAME-ALMOND MACAROONS
Easy to make...a new twist on a traditional recipe.
Provided by Laria Tabul
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F.
- Sprinkle sesame seeds onto a large baking sheet and bake about 20 minutes or until light gold, stirring occasionally. Let cool.
- Line cookie sheet with parchment paper.
- With an electric mixer, beat almond paste and sugar until only very small pieces of the paste remain. Separate the eggs and add the egg whites and mix on high speed until mixture is smooth. Mix in sesame seeds.
- Drop by rounded teaspoonfuls onto prepared cookie sheet, spacing 2 inches apart. Bake about 14 minutes or until cookies are puffed, pale golden and the edges begin to brown.
- Transfer cookies on the parchment paper to a rack and cool completely. Carefully peel cookies from parchment paper.
Nutrition Facts : Calories 105.7 calories, Carbohydrate 11.9 g, Cholesterol 20.7 mg, Fat 5.8 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.8 g, Sodium 9.3 mg, Sugar 5.6 g
SESAME-ALMOND MACAROONS
Provided by Jean Thiel Kelley
Categories Cookies Mixer Nut Dessert Bake Quick & Easy Low Sodium Almond Sesame Bon Appétit Pasadena California Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 36
Number Of Ingredients 4
Steps:
- Preheat oven to 325°F. Sprinkle sesame seeds on large baking sheet. Place in oven; toast until light golden, stirring occasionally, about 20 minutes. Cool.
- Line 2 heavy large baking sheets with foil. Butter and flour foil. Using electric mixer, beat almond paste and sugar until only very small pieces of almond paste remain. Add egg whites and mix on high speed until mixture is smooth, about 5 minutes. Mix in sesame seeds. Drop by rounded teaspoonfuls onto prepared baking sheets, spacing 2 inches apart.
- Bake cookies until puffed, pale golden and edges begin to brown, about 14 minutes. Transfer foil with cookies to rack and cool completely. Carefully peel cookies from foil. (Can be made 2 days ahead. Store in airtight containers.)
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