Almond Macaroons: A Simple, Chewy Cookie with Big Almond Flavor

Almond macaroons are crisp on the outside, tender and chewy inside, and full of rich almond flavor. Made with a short list of ingredients, they’re a lovely choice for holiday cookie trays, afternoon treats, or anytime you want a naturally gluten-free cookie. The name can be confusing: almond macaroons are different from French macarons, which are delicate sandwich cookies made with meringue-based shells.

What Are Almond Macaroons?

Almond macaroons are small cookies typically made with ground almonds or almond flour, sugar, and egg whites. Some versions include almond extract for extra flavor. They may be rolled in sliced almonds or finished with a dusting of powdered sugar, and some bakers dip the cooled cookies in chocolate.

Recipes vary by region and tradition. Italian-style almond cookies, for example, may be soft and chewy, while other versions bake up crispier. This simple recipe makes tender cookies with lightly golden edges.

Easy Almond Macaroons

Ingredients

• 2 cups finely ground blanched almond flour
• ¾ cup granulated sugar
• 2 large egg whites, at room temperature
• ½ teaspoon almond extract
• ¼ teaspoon salt
• Optional: sliced almonds or powdered sugar, for topping

Instructions

1. Heat the oven. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
2. Mix the dry ingredients. In a medium bowl, stir together the almond flour, sugar, and salt.
3. Add the egg whites. Stir in the egg whites and almond extract until a thick, sticky dough forms. Avoid overmixing.
4. Shape the cookies. Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. If you like, gently press sliced almonds onto the tops.
5. Bake. Bake for 18 to 22 minutes, until the edges are lightly golden. The centers may still feel soft; they’ll firm up as the cookies cool.
6. Cool. Let the cookies rest on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.

Tips for Better Almond Macaroons

• Use finely ground almond flour. A fine texture helps the cookies hold together and bake evenly. Almond meal, which is often coarser and may include the skins, can make the texture less delicate.
• Measure carefully. Too much almond flour can make the dough dry and crumbly. For the best results, measure by weight if you have a kitchen scale.
• Let the dough rest if needed. If it feels too loose to scoop, let it sit for 10 to 15 minutes so the almond flour can absorb some moisture.
• Watch the edges. Almond cookies can go from lightly golden to overbaked quickly. Take them out when the edges are set and lightly browned.
• Adjust the almond flavor. Almond extract is potent, so start with the amount listed. A little goes a long way.

Ways to Serve and Customize Them

Almond macaroons are delicious as they are, but they’re easy to dress up. Dust cooled cookies with powdered sugar, dip their bottoms in melted dark chocolate, or drizzle chocolate over the tops. You can also add a little lemon zest for a bright note or press a whole almond into the center before baking.

Serve them with coffee, tea, or hot chocolate. Their chewy texture also pairs nicely with fresh berries or a scoop of ice cream.

Storage

Once completely cool, store almond macaroons in an airtight container at room temperature for up to 5 days. To freeze them, place the cooled cookies in a freezer-safe container with parchment between the layers and freeze for up to 2 months. Thaw at room temperature before serving.

A Small Cookie Worth Sharing

With their simple ingredients and satisfying almond flavor, almond macaroons are a welcome addition to any cookie collection. Make them plain for an easy everyday treat, or add chocolate and toppings when you’re baking for a celebration.

 

Your Guide to Almond Macaroons: FAQs and Tips for Perfecting Your Recipe

1. How do you make almond macaroons?
2. What is the difference between macarons and macaroons?
3. What is the secret to good macarons?
4. Why are my almond macaroons flat?
5. Are macarons hard to make?
6. What’s the difference between macarons and almond macaroons?
7. Do you have to use almond flour for macaroons?

How do you make almond macaroons?

To make almond macaroons, mix finely ground almond flour with sugar and a pinch of salt, then stir in egg whites and a little almond extract until a thick, sticky dough forms. Scoop the dough onto a parchment-lined baking sheet, leaving space between each cookie, and bake at 325°F for about 18 to 22 minutes, until the edges are lightly golden. Let the macaroons cool on the baking sheet for a few minutes before transferring them to a rack; they’ll firm up as they cool.

What is the difference between macarons and macaroons?

Macarons and macaroons are different cookies, despite their similar names. French macarons are delicate, colorful sandwich cookies made from almond flour and meringue, with a smooth shell and a filling such as buttercream or ganache. Almond macaroons are typically rustic, chewy cookies made with ground almonds or almond flour, sugar, and egg whites; coconut macaroons are another popular variety. In short, macarons are sandwich cookies, while macaroons are usually chewy, single-piece cookies.

What is the secret to good macarons?

The secret to good almond macaroons is balancing moisture and texture: use finely ground almonds, measure ingredients carefully, and mix just until the dough comes together. Bake until the edges are lightly golden, then let the cookies cool on the pan so they can set without drying out. If you mean French macarons—the delicate sandwich cookies—success depends especially on accurate measurements, properly whipped egg whites, and careful folding.

Why are my almond macaroons flat?

Almond macaroons may spread too much if the dough is overly wet, the egg whites are overbeaten or mixed in unevenly, or the oven isn’t hot enough to set the cookies quickly. Measure the ingredients carefully, use finely ground almond flour, and mix just until the dough comes together. If it feels loose, chill it for 20–30 minutes before baking, and make sure the oven is fully preheated. Also check that the baking sheet has cooled before adding another batch, since a warm sheet can cause the cookies to spread.

Are macarons hard to make?

French macarons can be tricky to make because the batter needs the right consistency, and factors like humidity, mixing, and oven temperature can affect the result. Almond macaroons, however, are much simpler: they usually require just a few ingredients and no special piping or folding techniques, making them a great choice for beginner bakers.

What’s the difference between macarons and almond macaroons?

Macarons and almond macaroons are different cookies, even though their names sound alike. French macarons are delicate sandwich cookies made with almond flour and whipped egg whites, with smooth, crisp shells and a soft filling such as ganache or buttercream. Almond macaroons are usually simpler, chewy cookies made from ground almonds or almond flour, sugar, and egg whites, often baked as small mounds and served without a filling. Both feature almonds, but their textures, shapes, and methods are quite different.

Do you have to use almond flour for macaroons?

No, you don’t have to use store-bought almond flour for almond macaroons. You can finely grind blanched almonds at home, though the texture may be slightly coarser. Since almonds provide the cookies’ structure and flavor, replacing them with all-purpose flour or another ingredient may change the results; for a different style of macaroon, recipes often use shredded coconut instead.

Tags: almond cookies, almond extract, almond flour, almond macaroons, baking instructions, baking tips, chewy cookies, chocolate-dipped cookies, cookie storage, egg whites, gluten-free cookies, ground almonds, holiday cookies, italian-style almond cookies, naturally gluten-free dessert, powdered sugar, simple cookie recipe