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Almond Macaroons

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Member since 2007

Serves | Prep Time | Cook Time


2 cups whole almonds (preferably blanched)
1 1/3 cups granulated sugar
2 large egg whites
1/2 teaspoon almond extract
1/4 teaspoon salt
Powdered sugar for dusting
32 whole almonds

Preheat oven to 350*F (175*C). Lightly grease baking sheets; set aside.

In a food processor pulse 2 cups almonds with sugar until ground fine.

Add egg whites, almond extract and salt and pulse until combined.

Roll mixture into 32 (1-inch) balls and arrange about 2-inches apart on baking sheets.

Slightly flatten balls and dust lightly with powdered sugar. Press 1 almond into each cookie.

Bake macaroons in middle of oven for 10 minutes or until light golden brown.

Transfer macaroons to a wire rack and cool completely.

Store in an airtight container.

Makes 32 cookies.

Pairs Well With


hello kcqueenm, i was wondering if you could help me with a tip, my macaroons dont come out with the crispness part under the macaroon? can u help me!! thankyou

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