Sophisticated and simple.These macaroons are easy and gluten free. I fill my macaroons with sorbet and keep them on hand for a stylish dessert or snack. You can also fill them with the chocolate-mango ganache for a smooth, creamy center.
- Cook Time
- Prep Time
- 25 macaroonsServings
- 2 cups + 2 tablespoons confectioners' sugar
- 1/4 cup cocoa powder (Schmerlings 70%)
- 1/2 cup egg whites, at room temperature
- 1 1/3 cups almond flour
1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper. Stack another baking sheet under the lined one for more insulation (this keeps the bottom of the macaroons from over browning).
3. Fit a pastry bag with a ½ inch plain tip.
4. Sift the almond powder with the confectioners’ sugar and cocoa powder and set aside.
5. In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites until they are firm but still glossy. Do not over whip.
6. Fold the dry ingredients gently into the whites in three additions.
7. Transfer the batter to a pastry bag. “Glue” the parchment paper down on each corner with a small amount of batter. This will prevent the parchment paper
from blowing onto the macaroons and sticking to them.
8. Pipe the batter into 1-inch rounds. Before baking the macaroons, rap the baking sheets sharply against the counter. This will remove the air from the cookies and keep them from puffing up too much.
9. Place the macaroons into the preheated oven. Immediately turn down the oven to 350⁰F. Bake for 10 minutes or until the macaroons are firm to the touch.
10. Remove the bottom baking sheet and place the sheet with the macaroons on a cooling rack.
11. Turn the oven back up to 425⁰F before inserting an additional sheet of macaroons.
12. When the macaroons are cool enough to handle, remove them from the baking sheet and transfer them to the cooling rack.
Tip: Can I find kosher for Passover almond powder? You may be able to find either almond powder or fine almond flour, but if not, you can make your own.
Place 2 cups skinned, blanched almonds in the work bowl of a food processor and add 2 tablespoons of confectioners’ sugar to the almonds (this will keep the almonds from turning into almond butter). Process the almonds for 1 minute. Stop the processor and scrape down the bowl. Continue doing this for another 4 minutes, scraping down the bowl occasionally, until the almonds are very fine and powdery. Measure the almond powder and eliminate the added 2 tablespoons of confectioners’ sugar from the recipe.