Make these easy to bake almond macaroons in a jiffy…and, bonus, they’re Gluten Free!
My friend Erin asked if I could share this recipe – So, here it is! An awesome recipe for making the easiest and most delicious almond macaroons cookies in a jiffy. These are perfect for holiday entertaining or for tea-time treats on any day of the year. The best part, they are all made in one bowl and by hand! No special equipment necessary. So, let’s get to it!
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What 6 Ingredients do You Need?
- Solo Almond Pastry and Pie Filling
- Almond Flour
- Egg Whites – P.S. I like using the egg whites in the containers, but you can separate fresh egg whites from whole eggs, too.
- Sliced Almonds
- Amarena Cherries
- Pure Almond Extract
A View Through the Rearview Mirror
I will be honest with you, these throw me right back to my childhood. I grew up where there were a few Italian bakeries. My family is Sicilian-American so we often went to these bakeries and shops owned by other immigrant families. My absolute favorite macaroon cookies were sold by Fisichelli’s Bakery in Lawrence, Mass. Don’t want to bake your own cookies? Order from Fisichellii’s they won’t disappoint you and they ship everywhere! Want to try baking a different kind of Italian cookie? Try my “S” Shaped Soft Biscottis, another favorite cookie from childhood!
Why Are These Almond Macaroons Easy To Make?
These are so easy to make because they only take a few minutes, can all be mixed in one bowl, and you only need 6 ingredients. What could be easier? So, without delay, let’s get to it. And, if you like this recipe, please tell me so in the comments below! Or, share it on your social media and tag @christinasbreadbakes. I love to hear from my beautiful baking friends and kindred spirits. ❤️
Almond Macaroons
Equipment
- 1 Medium Bowl
- 1 Spatula
- Measuring Spoons
- Measuring Cups
- Cookie Scoop optional
- 2 Baking Trays
- Parchment Paper
Ingredients
- 1 Can Solo Almond Cake and Pastry Filling
- 190 Grams Almond Flour 2 Cups
- 2 ea Fresh Egg Whites or 6 T of egg whites from carton
- ½ tsp Pure Almond Extract
- Sliced Almonds
- Amarena or Maraschino Cherries
Instructions
- Preheat your oven to 175℃/350℉.
- Line two large cookie sheets with these handy precut parchment paper sheets or silicone baking mats.
- In a medium bowl and using a spatula, mix together Solo cake and pastry filling with almond flour. Mix thoroughly until the almond flour is hydrated, mix will be stiff, that's okay!
- Next, add the egg whites and almond extract. Mix until incorporated and mix is smooth.
- Using a cookies scoop (or your hands) portion out your cookies. The dough is quite sticky, so use a wet hand and shape them into a ball. Next, roll them in sliced almonds. Place them on a large cookie sheet in 3 rows of 5 cookies, 15 cookies to a pan.
- Press one cherry into the center of the cookies slightly flattening the cookie.
- Bake cookies for 20 minutes until they are golden brown. Remove from oven and allow to cool for ten minutes, place cookies on a cooling rack to thoroughly cool.
- Serve cookies at room temperature sprinkled with powdered sugar, if desired. These freeze really well, so you can store them in an airtight freezer bag for months.
