Macarones (Passover Macaroons)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
2 cups blanched almonds or peeled hazelnuts, plus 15 whole blanched almonds (split in half) or peeled hazelnuts for garnish1 cup sugar3 large egg whites, unbeaten1/2 tablespoon lemon juiceDash of salt
In a food processor fitted with a steel blade, grind the two cups of almonds or peeled hazelnuts with the sugar until the nuts are finely chopped but not pulverized. Put the ground nuts in a bowl.
Stir in the unbeaten egg whites, lemon juice and salt.
Preheat the oven to 350 degrees and line a cookie sheet with baking parchment. (I use an airbake cookie sheet.)
Roll a heaping teaspoon of dough between your palms to make a ball. Place on the cookie sheet, and compress it slightly. Insert half a blanched almond or hazelnut into the top. Repeat with the rest of the dough, leaving four inches between each cookie.
Bake on the middle oven rack for 18-20 minutes, or until the cookies spread and brown a little. Remove them from the oven, cool and separate with a spatula, taking care not to break them.
Yield: about 30 large macaroons.
Note: To blanch almonds, bring several cups of water to a boil, put in almonds into the boiling water and boil for one minute. Remove from heat, strain, and allow to cool slightly, then slip the skins off of the almonds. Dry thoroughly before using. You can heat your oven to its lowest setting (170 degrees or so), put the almonds on a cookie tray and stick them into the oven. Turn off the oven and leave the almonds in there for several hours to dry. I usually blanch the almonds at least a day before.
One pound of almonds yields about 2 cups.
Number of Servings: 30
Recipe submitted by SparkPeople user CLAIREXIII.
Stir in the unbeaten egg whites, lemon juice and salt.
Preheat the oven to 350 degrees and line a cookie sheet with baking parchment. (I use an airbake cookie sheet.)
Roll a heaping teaspoon of dough between your palms to make a ball. Place on the cookie sheet, and compress it slightly. Insert half a blanched almond or hazelnut into the top. Repeat with the rest of the dough, leaving four inches between each cookie.
Bake on the middle oven rack for 18-20 minutes, or until the cookies spread and brown a little. Remove them from the oven, cool and separate with a spatula, taking care not to break them.
Yield: about 30 large macaroons.
Note: To blanch almonds, bring several cups of water to a boil, put in almonds into the boiling water and boil for one minute. Remove from heat, strain, and allow to cool slightly, then slip the skins off of the almonds. Dry thoroughly before using. You can heat your oven to its lowest setting (170 degrees or so), put the almonds on a cookie tray and stick them into the oven. Turn off the oven and leave the almonds in there for several hours to dry. I usually blanch the almonds at least a day before.
One pound of almonds yields about 2 cups.
Number of Servings: 30
Recipe submitted by SparkPeople user CLAIREXIII.
Nutritional Info Amount Per Serving
- Calories: 83.7
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 13.5 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 1.0 g
- Protein: 2.6 g
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