Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Piece of parchment paper with chocolate drizzled almond cookies on top of a wire rack. Pink background.

Almond Macaroons (with chocolate drizzle)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Italian macaroons are naturally gluten-free cookies made with almonds and egg whites. They have a rich, nutty flavor and chewy texture, making them a popular dessert worldwide. We drizzle them with chocolate for a flavor combination that will make almond lovers swoon.

  • Total Time: 1 hour 27 minutes
  • Yield: 15 medium cookies

Ingredients

Units

For the almond cookies:

  • 2 egg whites, at room temperature
  • 2 cups almond flour (or very finely ground almonds)
  • 1/2 cup sugar
  • 1/2 teaspoon pure almond extract
  • 1 teaspoon amaretto liqueur (optional)

For the chocolate drizzle:

  • 3/4 cup chocolate chips
  • 1/4 cup whipping cream
  • Sliced almonds to garnish

Instructions

For the cookies:

  1. Beat the egg whites with half the sugar in a medium bowl until they form medium peaks. 
  2. Add almond extract and liqueur and mix. The preparation will flatten. 
  3. Combine the almond flour and the rest of the sugar in a large bowl.
  4. Add the beaten whites to the dry ingredients, and stir until completely integrated.
  5. Cover and refrigerate until firm enough to scoop. 
  6. Preheat the oven to 350°F/180°C.
  7. Line a baking sheet with parchment paper. 
  8. Scoop tablespoons of dough, leaving an inch and a half or two between mounds to allow for expansion during baking. 
  9. Bake for 10-12 minutes, until slightly colored and slightly soft in the center. 
  10. Let cool completely on a wire rack. 

For the chocolate drizzle:

  1. Heat cream until just about to break to a boil. 
  2. Pour over the chocolate chips in a medium bowl, covering as much as you can. 
  3. Let stand 30 seconds and whisk until you have a smooth, shiny chocolate ganache. 
  4. Let cool until thick enough to drizzle over the cookies. 
  5. Before it sets, sprinkle some sliced almonds, whole or crumbled. 
  6. Let the chocolate set before eating. 
  7. Store leftovers in tins or airtight containers. 

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.
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Refrigeration time: 60 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Italian

Find it online: https://vintagekitchennotes.com/almond-macaroons/