Macaroons are something we always had for Christmas in many different versions at home – with hazelnuts, coconut flakes or almonds, with marzipan, chocolate and other “enhancements” ;) At some point, these little fellas were replaced on the Christmas-baking-to-do-list by other cookies, new ones that needed to be tested. This year I finally made some macaroons again – almond macaroons. A very good decision ;)
Some love them, some don’t. I think you’re either on one side or the other. Similar to bakes with raisins I guess ;) I really like macaroons, especially if the center is still a bit moist. Coconut macaroons normally have that kind of texture… I think I should look for that recipe again as well. Well, these macaroons are more on the dry side of life. The center is baked through completely and crunchy. When you eat them, they kind of melt in your mouth ;)
You have to store Christmas cookies like these correctly or they will collect the moisture from the air and then they are not crunchy anymore. Use a nice metal box for example that closes well (but not air-tight), do not mix them with other cookies and keep them in a cool place. So do not store them in the kitchen directly next to the place you cook or in an open bowl. Just saying’ ;)
The recipe says you should use 3- drops of the almond extract. I tend to use a bit more cause I like the flavor. Not the same for everybody, so I decided to go for the less intense amount in the recipe. You can do whatever you want ;)
INGREDIENTS / ZUTATEN
2 medium egg whites
1 tsp. lemon juice
3/4 cup (150g) sugar
3-4 drops of almond extract (Bittermandelaroma)
3.5 oz. (100g) ground almonds (without skin)
3.5 oz. (100g) almonds, slivered
2 Eiweiß (M)
1 TL Zitronensaft
150g Zucker
3-4 Tropfen Bittermandelaroma
100g blanchierte, gemahlene Mandelkerne
100g Mandelblättchen
DIRECTIONS / ZUBEREITUNG
2. Add the egg whites to a large bowl and beat until foamy. Add the lemon juice and beat on high speed until stiff peaks form. Gradually add the sugar and mix in. Beat on high speed for about 2-3 Minutes until the sugar starts to dissolve. Add the almond extract and mix in. Add the ground almonds and slivered almonds and fold in. Use two teaspoons to form small batter portions and place them on the baking sheet. Bake the macarons for 40 minutes. Take out of the oven and let cool down on the baking sheet.
2. Das Eiweiß in eine große Schüssel geben und schaumig schlagen. Den Zitronensaft dazugeben und dann das Eiweiß so lange aufschlagen, bis es steif ist. Den Zucker langsam einrieseln lassen und so lange Weiterschlagen, bis sich der Zucker langsam auflöst (2-3 Minuten). Bittermandelöl zugeben und unterrühren. Die gemahlenen Mandeln und Mandelblättchen unterheben und dann mit zwei Teelöffeln kleine Portionen abstechen und auf das Blech setzen. Makronen für 40 Minuten backen. Die fertigen Makronen aus dem Ofen nehmen und dann auf dem Blech abkühlen lassen.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Print
Almond Macaroons aka. Almond Clouds
- Prep Time: 15
- Total Time: 60
- Yield: 24 1x
Description
Delicious macaroons with great almond flavor. Light and airy Christmas Cookies that look like little clouds.
Ingredients
- (about 24 pieces)
- 2 medium egg whites
- 1 tsp. lemon juice
- 3/4 cup (150g) sugar
- 3-4 drops of almond extract (Bittermandelaroma)
- 3.5 oz. (100g) ground almonds (without skin)
- 3.5 oz. (100g) almonds, slivered
Instructions
- Preheat the oven to 270°F (130°C). Line a baking sheet with baking parchment and set aside.
- Add the egg whites to a large bowl and beat until foamy. Add the lemon juice and beat on high speed until stiff peaks form. Gradually add the sugar and mix in. Beat on high speed for about 2-3 Minutes until the sugar starts to dissolve. Add the almond extract and mix in. Add the ground almonds and slivered almonds and fold in. Use two teaspoons to form small batter portions and place them on the baking sheet. Bake the macarons for 40 minutes. Take out of the oven and let cool down on the baking sheet.
Notes
- Enjoy baking!
