These little treats are easy to bake and have a Christmassy almond aroma. Juicy on the inside and with crunchy almonds on the outside, they are eye-catchers on the cookie plate.
You can bake them with or without wafers. Personally, I prefer them without wafers and add a single cocktail cherry on top. But that’s entirely up to you. Below you will find the recipe for both variants.
Be sure to use ground almonds and not almond flour. Almond flour is de-oiled and will make your cookies drier as it absorbs more liquid. Your almond macarons will be best if you grind blanched almonds yourself. This is best done in a food processor or blender.
storage
To keep yours crispy on the outside and juicy on the inside, it’s important to store them airtight. Layer them in a metal box or cookie jar with a layer of baking or parchment paper in between. Always cover it and keep it at room temperature.
Fine almond macaroons
Monitor stays on
- 450 G blanched almonds, without skin, or ground almonds
- 200 G Sugar
- 65 G powdered sugar, and a little more for pollination
- 3 proteins
- 1 prize Salt
- Whole almonds, for decoration
- Cocktail cherries, for decoration
- 36 Wafers, optional
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Line a baking tray with baking paper and prepare all the ingredients. Preheat the oven to 160 °C (top/bottom heat) or 140 °C (fan oven).
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Place the blanched almonds in a blender or food processor and grind them finely until they have the consistency of almond flour. Be careful not to mix for too long so that no almond oil comes out.
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Mix the ground almonds with the sugar and powdered sugar in a large bowl.
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Separate the eggs and place the egg whites with the pinch of salt in a clean, fat-free mixing bowl. Using a hand mixer or whisk, beat the egg whites until stiff peaks form. It should shine.
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Using a spatula, carefully fold the beaten egg white into the almond-sugar mixture. Stir just until you have a sticky, malleable dough.
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Lightly dust your hands with powdered sugar or use a scoop.
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Take about a tablespoon of dough, roll it into a ball and place it on the baking sheet. Flatten them slightly.
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If using wafers, press the formed dough onto one at a time and then place them on the baking sheet.
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Press either a whole almond or a cocktail cherry into the center of each almond macaroon.
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Bake the macarons for about 20 minutes, until they begin to brown around the edges. The middle should still remain soft.
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Then take them out of the oven and let them cool on the baking tray for a few minutes before carefully placing them on a wire rack. They will be soft when you take them out of the oven and will harden as they cool.
Your almond macaroons should not be too dark. It’s better to take them out of the oven a little earlier as they will firm up as they cool. If the dough is too sticky, you can let it rest briefly in the refrigerator.
Original on oma-kocht.de from November 18, 2024
