📝 About This Recipe
A cornerstone of Jewish holiday celebrations, these almond macaroons are a sophisticated, naturally gluten-free delicacy that balances a crisp exterior with a soft, chewy heart. Unlike their coconut cousins, these are crafted from premium almond flour and pure extracts, offering a deep, nutty profile reminiscent of old-world European patisseries. These elegant treats are the perfect pareve finish to a festive meal, providing a light yet indulgent bite that pairs beautifully with tea or coffee.
🥗 Ingredients
The Nut Base
- 2 1/2 cups Super-fine blanched almond flour (sifted for a smoother texture)
- 3/4 cup Granulated white sugar
- 1/4 teaspoon Kosher salt (to balance the sweetness)
The Binding Elements
- 2 Large egg whites (at room temperature)
- 1 tablespoon Honey (adds moisture and a golden hue)
- 1 teaspoon Pure almond extract (for that classic marzipan aroma)
- 1/2 teaspoon Pure vanilla extract
- 1/2 teaspoon Orange zest (finely grated for a subtle floral note)
Finishing Touches
- 24 pieces Sliced almonds (whole slices for garnishing the tops)
- 2 tablespoons Powdered sugar (for a light dusting before baking)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even browning.
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2
In a large mixing bowl, whisk together the sifted almond flour, granulated sugar, and kosher salt until thoroughly combined and no lumps remain.
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3
In a separate clean, dry bowl, beat the egg whites using a hand mixer or stand mixer on medium speed until they reach soft peaks. They should look foamy and hold a gentle shape.
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4
Slowly drizzle the honey, almond extract, and vanilla extract into the egg whites while continuing to beat on low speed. Fold in the orange zest gently with a spatula.
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5
Using a wide rubber spatula, gently fold the dry almond mixture into the egg whites in three additions. Work carefully to incorporate the flour without completely deflating the whites until a thick, tacky paste forms.
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6
Lightly dampen your hands with water to prevent sticking. Scoop about 1 tablespoon of dough at a time and roll into a smooth ball roughly 1 inch in diameter.
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7
Place the balls onto the prepared baking sheets, spacing them about 1.5 inches apart as they will expand slightly.
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8
Gently press one sliced almond into the center of each ball, flattening the top slightly into a disc shape.
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9
Using a fine-mesh sieve, lightly dust the tops of the macaroons with a tiny bit of powdered sugar. This creates a beautiful crackled 'crust' effect.
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10
Bake for 18 to 22 minutes, rotating the pans halfway through. Look for the edges to be a light golden brown while the centers remain pale and soft to the touch.
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11
Remove from the oven and allow the macaroons to cool on the baking sheet for at least 10 minutes. They are very fragile when hot but will firm up as they cool.
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12
Transfer to a wire rack to cool completely before serving or storing.
💡 Chef's Tips
Always use room temperature egg whites; they whip to a much better volume than cold eggs. Do not overbake! The macaroon should feel slightly underdone in the center when you pull it out to ensure a chewy texture. If the dough is too sticky to roll, chill it in the refrigerator for 30 minutes before shaping. Store in an airtight container for up to 5 days, or freeze for up to a month with parchment paper between layers. For a chocolate version, dip the cooled bottoms of the macaroons in melted dairy-free dark chocolate.
🍽️ Serving Suggestions
Serve alongside a glass of sweet dessert wine like Moscato or a late-harvest Riesling. Pair with a hot cup of Nana (Middle Eastern mint tea) to cut through the sweetness. Arrange on a silver platter with fresh raspberries and sprigs of mint for a stunning holiday display. Serve as an accompaniment to a fruit compote or a scoop of lemon sorbet. Perfect for a Post-Passover or Shabbat afternoon tea service.