These soft and chewy almond macaroons are made with only a handful of simple ingredients - egg whites, sugar, ground almonds, and vanilla. They're sweet, flavorful, chewy, and ready in about 25 minutes.
The almond macaroons are soft, chewy, easy to make with just a few ingredients, and even beginners can get great results. They bake quickly, look lovely on a cookie tray, and are perfect for any time you want a sweet treat. Just as great as these Coconut Macaroons without Condensed Milk.
A classic German or European-style cookie that's perfect for the holidays. Try this Italian Fruitcake, too.
Prep Time: 10 minutes | Cook Time: 12 minutes | Ingredients: 5 | Servings: 33-36 | Difficulty: Easy
Recipe ingredients
Almonds: I like to use blanched, finely ground almonds because they keep the cookies light in color and tender. You can use unblanched almonds, too, but the macaroons will turn a little darker and be slightly chewier.
- If you have an open bag of ground almonds, make these Banana Carrot Muffins, too.
Egg whites: I often use frozen and thawed egg whites leftover from other recipes to make almond macaroons; they whip just as well as fresh ones.
Other ingredients: Sugar to sweeten and stabilize the meringue, a pinch of salt, and a little vanilla extract for aroma.
Whole almonds to press on top of each macaroon; you will need as many as you have macaroons, somewhere between 32 and 36 pieces.
See the recipe card for complete information on ingredients and quantities.
How to Make Almond Macaroons
Step #1: Beat the egg whites and a pinch of salt in a clean bowl until soft peaks form.
Step #2: Slowly add the sugar while continuing to beat. The mixture should become stiff, glossy, and smooth. Beat in the vanilla extract.
Step #3: Fold in the almond. Scoop small heaps onto lined baking sheets and smooth the top lightly with a teaspoon. Press one whole almond into the center of each portion.
Step #4: Bake the almond macaroons until they are just barely golden around the edges. They should feel soft when lightly pressed. They firm up as they cool.
Tips
Use a scale: Accuracy matters in macaroon-style cookies, and ground almonds can vary in density.
Avoid overbaking: If they get too dark, they become dry and hard. The goal is pale with lightly golden edges.
Almond choice matters: Blanched ground almonds give a pale, classic look. Unblanched almonds make the almond macaroons a bit darker and nuttier.
Bake two trays at once (convection only): A convection oven at 270°F/130°C gives even results across both pans.
Storage and Make-Ahead
Room temperature: Keep the almond macaroons in an airtight container for 5-7 days. They stay soft and chewy.
Freezing: Freeze in airtight containers for up to 3 months. Thaw at room temperature.
Recipe FAQs
No. These are traditional almond meringue cookies made without the macaron technique.
Yes. Almond extract also works, but use only ⅛ teaspoon - it's strong.
Yes, though whole almonds give the most traditional look.
Either the egg whites were underbeaten, or the ground almonds were too coarse. Use finely ground almonds and whip to stiff, glossy peaks.
More quick and easy cookies
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📖 Recipe
Almond Macaroons - Chewy 5-Ingredient Cookies
Equipment
- Large bowl
- Rubber spatula
- 2 Baking sheets
Ingredients
- 2 egg whites 1-1 ½ oz/ 30-35 g each Notes 1, 2
- 1 pinch of salt
- ⅔ cup granulated sugar
- ½ teaspoon vanilla extract
- 2 cups blanched ground almonds Note 3
- 33-36 whole almonds as many as you have macaroons
Instructions
- Preheat the oven to 300°F/150°C. If using a convection oven, so you can bake two sheets at once, preheat it to 270°F/130°C. Line the baking sheets with parchment paper.
- Beat egg whites: Place the egg whites and a pinch of salt in a very clean bowl (Note 4). Beat on medium-high speed until they hold soft peaks, about 2 minutes.2 egg whites + 1 pinch of salt
- Add sugar: Gradually add the sugar while continuing to beat on medium-high speed until the mixture is stiff, glossy, and the sugar is fully incorporated. Beat in the vanilla extract.⅔ cup granulated sugar + ½ teaspoon vanilla extract
- Fold in the almonds using a rubber spatula until the mixture is evenly combined.2 cups blanched ground almonds
- Shape macaroons: Place small heaps of batter onto the prepared baking sheets, leaving a little space between them, as they will spread slightly. Gently press each portion with a teaspoon to form circles about 1.5 inches/4 cm in diameter.
- Add whole almonds: Lightly press one whole almond into the center of each macaroon.33-36 whole almonds
- Bake the almond macaroons for 11-13 minutes, depending on their size and your oven. They should remain very pale, with just a hint of golden color on the edges. When lightly pressed, they should still feel soft; they will firm up as they cool.
- Let them cool completely on the baking sheets, then transfer them to an airtight container.
Notes
- Measurements: A digital kitchen scale provides the best accuracy for baking.
- Egg whites: Frozen and thawed egg whites work perfectly; they are ideal if you often have leftover whites from other recipes.
- Almonds: Blanched, finely ground almonds keep the macaroons light in color and tender. Unblanched ground almonds can also be used, but the cookies will turn slightly darker and a bit chewier.
- Bowl: The bowl should be squeaky clean and completely free of any traces of fat; otherwise, the egg whites won't whip properly.
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