Macaroons are a staple at every Passover seder – a chewy or crisp cookie made with no flour at all. The ones shown here are made from ground almonds, and only have 4 ingredients! Easy to make with a food processor, these macaroons bake up in a flash, and are crisp on the outside with a slight chewiness on the inside. Enjoy!
Almondy macaroons
1 cup almonds
3/4 cup sugar
1 1/2 egg whites
1/2 teaspoon vanilla extract
Preheat the oven to 400 degrees F.
Cover two cookie sheets with parchment paper.
Place the almonds and sugar in your food processor, and process until smooth. Add the egg whites and pulse until blended. Add the vanilla and pulse an additional 3 or 4 times. This will be a sticky and thick batter.
Shape into 1″ balls and place on the pans covered with parchment paper. You may need to wet your hands periodically with water while shaping the balls, to prevent sticking. Bake for 15 minutes, or until golden. Remove the pans from the oven and cool completely before storing. Keeps fresh, tightly covered, for a week. Makes 2 dozen.
Here’s what the macaroons look like before they are baked:
And after:
Yeehah, nice to find another dairy-free blog. These look delish and gluten-free too. Can’t wait to try them.
It never occurred to me that macaroons were flour free, interesting. Amazing what delectable treats can be achieved with such few ingredients!
Yep, gluten-free and flour-free. Try the coconut macaroons, too – they’re as good as they look!