Italian macaroons are cookies made with almonds and egg whites. They have a rich, nutty flavor and chewy texture, making them a popular dessert worldwide. And they're naturally gluten-free. We drizzle them with chocolate for a flavor combination that will make almond lovers swoon.
While this recipe might sound similar to the Italian amaretti cookies because they share most ingredients, these chocolate-drizzled macaroons are very different in flavor.
They have a more pronounced almond flavor and a chewier texture. And stay that way for several days. Unlike Amaretti, that crisps up pretty quickly.
They're larger and have threads of chocolate on top and sliced almonds that make them more decadent and unique.
We love them as part of our Easter brunch recipes and make them every year.
FAQ
They taste like almonds, as the almond extract is very present. When paired with chocolate, the flavor gets more intense and complex.
While almond macaroons and 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.
Ingredient list
- Almond flour: Use purchased or make your own by processing whole almonds until powdery. Be careful not to let them start releasing their oil, as it will become pasty, not floury.
- Almond extract: it gives these cookies their characteristic flavor. If possible, use pure extract for a better flavor.
- Almond liqueur: such as Amaretto di Saronno. Though it's optional, I add a little as it helps cut through the sweetness.
- White granulated sugar.
- Egg whites: the ingredient that binds the dough together.
- Chocolate: use your favorite dark semisweet chocolate for this recipe.
- Cream: heavy or whipping cream can be used. It's used to make the chocolate drizzle.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
How to make almond macaroons
A bowl and a whisk are all you need to put this almond dough together.
The egg whites should be at room temperature. They're beaten with sugar and 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.
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 and slightly soft in the center.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: remember that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Almond flour. I like to buy commercial flour and be done with it. But you can process whole almonds and make your own. I like this recipe for Homemade Almond Flour.
- Meringue. It's soft and hardly forms peaks when the beaters are lifted. That is the result of adding almond extract sometimes. It marked chewy cookies.
- Storing. They last several days and remain chewy if kept in tins or airtight containers.
Related recipes you might like:
One last thing
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Almond Macaroons (with chocolate drizzle)
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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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