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a plate full of almond macaroons and many more around the plate.
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Almond Macaroons – Chewy 5-Ingredient Cookies

Soft and chewy almond macaroons made with egg whites, sugar, and ground almonds. Easy, gluten-free cookies ready in about 25 minutes. Perfect for the holidays.
Course Dessert
Cuisine American, German
Prep Time 10 minutes
Cook Time 12 minutes
Servings 33 -36 macaroons
Calories 62kcal
Author Adina

Equipment

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
US - EU

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

  1. Measurements: A digital kitchen scale provides the best accuracy for baking.
  2. Egg whites: Frozen and thawed egg whites work perfectly; they are ideal if you often have leftover whites from other recipes.
  3. 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.
  4. Bowl: The bowl should be squeaky clean and completely free of any traces of fat; otherwise, the egg whites won’t whip properly.

Nutrition

Serving: 1macaroon | Calories: 62kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 15mg | Potassium: 10mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0.01IU | Calcium: 17mg | Iron: 0.3mg