Almond Macaroons

  • Yield 16 pieces

Macaroons are traditionally made on rice paper, but if it is difficult to get hold of, you can line baking sheets with parchment paper as an alternative.

Kayleigh Jankowski


8 whole blanched almonds
2 large egg whites
7/8 cup ground almonds
7/8 cup superfine sugar
1/5 cup rice flour
1/4 teaspoon almond extract


  1. Preheat the oven to 325F.  Line 2 baking sheets with rice or parchment paper.  Split the almonds in half lengthwise.
  2. Whisk the egg whites in a large bowl until they form soft peaks.
  3. Fold in the ground almonds, superfine sugar, rice flour, and almond extract.
  4. Put teaspoons of the mixture onto the baking sheet and press down slightly with the back of a spoon.  Place an almond half in the center.  bake in the oven for 20 to 25 minutes, until lightly golden.  Let set on the baking sheet for 2 minutes to set, then transfer to a wire rack to cool.  Cut around the rice paper, if using, before storing in an airtight container for up to 5 days.

Reprinted with permission from Alison Walker’s A Country Cook’s Kitchen (Rizzoli, 2012.)



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