Almond Macaroons
Only 6 ingredients, these easy-to-make almond macaroons are a crowd pleaser! Makes 30 cookies.
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 4 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 and stiff. If mix is not stiff, add extra almond flour.**Hint: Almond flours, depending on their texture, will mix differently. You may need to add extra almond flour to get a stiff consistency.
- 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.