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Almond Macaroons
![Overhead view of almond macaroons on a cooling rack.](https://assets.canyonranch.com/system/uploads/fae/image/asset/4749/xs_almond-macaroons-recipe-blog-canyon-ranch.jpeg.jpg 320w,https://assets.canyonranch.com/system/uploads/fae/image/asset/4749/sm_almond-macaroons-recipe-blog-canyon-ranch.jpeg.jpg 640w,https://assets.canyonranch.com/system/uploads/fae/image/asset/4749/md_almond-macaroons-recipe-blog-canyon-ranch.jpeg.jpg 1024w,https://assets.canyonranch.com/system/uploads/fae/image/asset/4749/lg_almond-macaroons-recipe-blog-canyon-ranch.jpeg.jpg 1400w,https://assets.canyonranch.com/system/uploads/fae/image/asset/4749/xl_almond-macaroons-recipe-blog-canyon-ranch.jpeg.jpg 1800w,https://assets.canyonranch.com/system/uploads/fae/image/asset/4749/xxl_almond-macaroons-recipe-blog-canyon-ranch.jpeg.jpg 2400w)
Ingredients
2 cups almond paste
1 cup cane sugar
2 lg egg whites, about 1/4 cup
Instructions
Preheat oven to 350F. Lightly coat a baking sheet with canola oil spray.
In a large bowl, mix almond paste with sugar using an electric mixer on low speed until combined, about 1 minute. Add egg whites and beat on medium-high speed until mixture starts to become fluffy. Place heaping tablespoons onto baking sheet, about 1½ inches apart and bake for 8 to 10 minutes, or until just starting to turn golden. Cool and remove from pan.
For shaped cookies, use a pastry bag with a large tip.
Nutrition
Calories | 80 |
Protein | 1g |
Sodium | 4mg |
Carbohydrates | 12g |
Fat | 3g |
Fiber | 1g |
Cholesterol | 0mg |
Servings | 36 (1 ea.) |