Italian macaroons are soft and unique cookies made with just a handful of pantry staples: almonds, egg whites, and sugar. No fancy steps or equipment needed: just some whipping, scooping and baking until barely golden. You get that nutty, toasted flavor with a chewy bite, a cookie that feels old-world but still fits right into a modern cookie tin.
They're naturally dairy and gluten-free. I couldn't resist the chocolate drizzle and sliced almonds on top, and it's a flavor combination that will make almond lovers swoon.
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While this recipe might sound similar to the Italian amaretti cookies because they share most ingredients, these almond cookies have a more pronounced almond flavor and a chewier texture.
And stay that way for several days if stored correctly in a metal tin or an airtight container, unlike classic Amaretti, which crisps up pretty quickly.
They have threads of melted chocolate on top and sliced almonds that make them more decadent and unique. Almost a sweet treat more than a regular cookie.
I bake them for different holidays, and especially like them as part of my Christmas baking, and to round up Easter brunch recipes.
While almond macaroons and French macarons share similar ingredients, they differ in texture, appearance, and preparation method. Almond macaroons are chewy, rough-textured cookies, while macarons are delicate, colorful sandwich cookies with a smooth, shiny surface and crispy exterior.
Testing Notes
Almonds: You can use almond meal, almond flour, or finely grind your own blanched almonds. Grinding your own gives more texture; flour makes a smoother cookie.
Egg whites: Beat until soft peaks, not stiff. You want them foamy enough to hold shape but not dry. Overbeating makes the cookies hollow.
Soft meringue: the meringue mixture will lose volume when the almond extract and liqueur are added. It ends up being a fluid meringue that doesn't stand in peaks. That is fine.
The best almond flavor comes, in my opinion, from using both extract and liqueur. The first gives these cookies their characteristic flavor, and I highly recommend using pure almond extract. I also add Amaretto di Saronno, a classic Italian almond liqueur. Though it's optional, I add a little as it helps cut through the sweetness.
Process steps
A bowl and a whisk are all you need to put this almond dough together.
Soft meringue
The egg whites should be at room temperature. They will lose volume when the almond extract and optional liqueur are added. That is fine.
Vintage Kitchen Tip
You can use purchased almond flour, or make your own in the food processor. Be careful when processing the whole almonds: they should be powdery, but not moist. Don't let them start releasing their oil, or the mixture will become pasty, not floury.
Baking
Use parchment paper to line the cookie sheet and leave some space between the mounds of cookie dough.
Cookie dough
Leave space between the scoops of dough as the cookies expand during baking. The batter should be soft but firm.
Crackly cookies
The cookies expand, crackle, and don't lose their rusticity. They should be colored at the edges (barely golden brown) and slightly soft in the center.
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Almond Macaroon Cookies with Chocolate Drizzle
Ingredients
For the almond cookies:
- 2 egg whites, at room temperature
- 2 cups almond flour, or very finely ground almonds
- ½ cup sugar
- ½ teaspoon almond extract
- 1 teaspoon amaretto liqueur, optional
For the chocolate drizzle:
- ¾ cup semisweet chocolate chips, or chopped semisweet chocolate
- ¼ cup whipping cream
- sliced almonds, to garnish
Instructions
For the cookies:
- Beat 2 egg whites with half the sugar in a medium bowl until they form medium peaks.
- Add ½ teaspoon almond extract and 1 teaspoon amaretto liqueur and stir to mix. The preparation will flatten.
- Combine 2 cups almond flour and the rest of the sugar in a large bowl.
- Add the beaten whites to the dry ingredients, and stir until completely integrated. Cover and refrigerate until firm enough to scoop.
- Preheat the oven to 350°F (180°C).
- Line a baking sheet with parchment paper. Scoop tablespoons of dough, leaving an inch and a half or two between mounds to allow for expansion during baking.
- Bake for 10-12 minutes, until slightly colored and slightly soft in the center.
- Let cool completely on a wire rack.
For the chocolate drizzle:
- Heat ¼ cup whipping cream until just about to break to a boil.
- Pour over ¾ cup semisweet chocolate chips in a medium bowl, covering as much as you can. Let stand 30 seconds and whisk until you have a smooth, shiny chocolate ganache.
- Let cool until thick enough to drizzle over the cookies.
- Before it sets, sprinkle some sliced almonds, whole or crumbled. Let the chocolate set before eating.
- Store leftovers in tins or airtight containers.
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