Why This Recipe Works
Almond macaroons, commonly found in European-style bakeries, are flourless—and so, gluten-free—treats that rely on egg whites for both structure and leavening. They're sweet but not too sweet, and they taste strongly of their namesake ingredient. We wanted to develop a great macaroon recipe so we could make these cookies at home, and we were happy to discover that this task was surprisingly simple. To start, we finely ground slivered almonds and sugar in a food processor. Then we added the egg whites and a little almond extract to the workbowl and processed the ingredients until the mixture formed a stiff but cohesive dough. To form macaroons into their traditional round shape, some recipes call for a pastry bag, but we simply rolled the dough into balls. We baked the macaroons at a relatively low temperature (325 degrees) for a sufficient amount of time (20 to 25 minutes) for cookies that were crunchy-chewy on the outside but still moist and soft on the inside.