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Almond Macaroons

Almond Macaroons

Almond Macaroons

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Almond Macaroons
3.8 rating based on 12,345 ratings
3.8/5 (7)
Cuisine: SwitzerlandDifficulty: Medium



Light and airy Swiss cookie.


  • 3 egg whites, at room temperature

  • 1/8 teaspoon salt

  • 1/4 teaspoon cream of tartar

  • 3/4 cup granulated sugar

  • 6 ounces blanched almonds, toasted and ground to a fine powder

  • 2 tablespoons all-purpose flour


  • Preheat the oven to 325 F. Line baking sheets with aluminum foil. Beat together the egg whites, salt, and cream of tartar. Gradually add the sugar and continue beating until egg whites are glossy and form very stiff peaks. Gently fold in the ground almonds and flour. Drop by tablespoonfuls about 1 inch apart onto prepared baking sheets. Bake 15 to 20 minutes or until golden on the tips. Slide foil from baking sheets onto wire racks. Let stand 5 minutes. Gently peel foil away from backs of macaroons. Return macaroons to racks to cool.



Name & Location
(example: Sue in LA)

Excellent taste and texture cookie
- A Baker

It was good
- A Baker

I followed the directions to a T. They were super runny. Soo disappointed
- A Baker

they were delicous
- A Baker

I couldn't wait to try them until they had cooled all the way! They were really good in texture and flavor... they just weren't as good as the ones I had in France... but then, those I bought under the direction of a Parisian who said they were notoriously the best. Hard to compete with that. I will be excited to try other flavors!
- Jenna

Very easy recipe to follow. Cookies were hewy & nice, but a tad too sweet. I would definitely cut down on the sugar the next time round..
- A Baker

Nice taste but too sweet. I added coconut flakes to the top thinking it might give it some texture but that just seemed to add to the sweetness.
- Andrea
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