Recipe from Susie Fishbein
Adapted by Julia Moskin
- Total Time
- 30 minutes, plus resting and cooling
- Rating
- 4(187)
- Notes
- Read community notes
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Ingredients
Yield:24 large cookies
- 1½cups sugar
- 1¼cups blanched slivered almonds
- ¼cup potato starch
- 3large egg whites
- Pinch fine sea salt
- 1½teaspoons almond extract
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
101 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 2 grams protein; 15 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats. Combine sugar and almonds in food processor fitted with metal blade. Process 3 minutes to grind into a fine powder. If mixture is sticking, scrape down sides of bowl. Add starch and process 1 minute more.
Step
2
In another bowl or a mixer, whip egg whites, salt and extract together at medium-high speed until stiff peaks form. Working in 3 additions, fold almond mixture into egg whites, turning over and over until incorporated. Batter will be sticky and thick. Set aside to rest 20 minutes.
Step
3
Spoon batter by tablespoons onto prepared pans; cookies will spread to about 3-inch rounds, so leave plenty of room. Bake 1 sheet at a time until cookies are puffed, golden and shiny, 18 to 20 minutes. As soon as cookies come out of oven, remove paper (with cookies on it) from baking sheet. Let cookies cool completely before removing from paper; use a thin metal spatula or knife blade if cookies stick.
Ratings
4
out of 5
187
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Cooking Notes
PW
If the recipe listed weights of ingredients then I could substitute the ground almonds I already have for the almonds in the recipe.
Patrick
According to both Blue Diamond and King Arthur, 1/4 cup = 1 ounce
Mb
Wegmans, Manischewitz potato starch
Rosie
Just made these. Too good to be so easy. I used Trader Joe ground almonds and reduced the sugar to one cup. Still a bit too sweet, so next time, I'll try 2/3 or 3/4 cup sugar. Also, used 1/2 tsp. almond flavoring AND 1/2 tsp. orange flavoring AND 1/2 tsp. rose water. Next time I will try just one of those. How would Amoretto liqueur go in this recipe? Maybe I'll just save it and dunk the cookings in it!
Natalie
1.25 c =5 oz
Morna
whole foods bulk section
Pia
If you are making creme brulee this is very good for the leftover egg whites.
Léa
Way too sweet. I would suggest half a cup of sugar at most. I used also corn starch instead of potato starch which worked well.
Tristan
Made these tonight and inadvertently discovered they are quite delicious without any potato starch! I somehow just skipped right over that in the directions. They were crackly and got eaten up quickly by my family. I’ll definitely bake them again, this time following the directions exactly.
CE
This recipe is excellent. I substituted cornstarch or the potato starch (I know it's not technically kosher for passover, but my family didn't mind) and cut the sugar a bit (1 1/4 instead of 1 /12). I will make them every year!
Ilissa
Cookies are easy to make but not very attractive looking.
Jennifer
I used fine almond flour and subbed tapioca flour for potato starch. Used beet powder for color.
Hillary
Since the batter has to rest 20 minutes, no need to preheat the oven before you start mixing - it’s just a waste of energy.
Rosie
Just made these. Too good to be so easy. I used Trader Joe ground almonds and reduced the sugar to one cup. Still a bit too sweet, so next time, I'll try 2/3 or 3/4 cup sugar. Also, used 1/2 tsp. almond flavoring AND 1/2 tsp. orange flavoring AND 1/2 tsp. rose water. Next time I will try just one of those. How would Amoretto liqueur go in this recipe? Maybe I'll just save it and dunk the cookings in it!
Hiliday Hannah
I’m pleased with the heft, texture, and fabulous taste of these cookies (I used 1 cup of blanched almond flour from Trader Joe), but I am less please to discover that macaron/macaroons often require a drying time of 2-6 hours — not mentioned in the recipe. I made mine a day in advance and put them in a cookie tin. As a result, they are a bit sticky. I would make these again and leave the cookies on the counter.
Ditte
The cookies were chewy and delicious. I halved the sugar in the recipe and it was still a bit too sweet for our taste.I don't have a food processor and used a 'bullet' mixer, that was messy. The mixture was not 'fine powder' at all, yet the cookies still turned out great.
cgestal
Is there any high altitude adjustments? (Denver 5280ft above sea level)
rosalind
Emmie made this - delicious
Eileen Davis
Wonderful. I will make this again but with less sugar. Or should I say a measuring utensil :-) I also used corn starch instead of potato starch.
chrissi
These are delectable. Airy and light with a delicate crackle and chewy in the center. Cookie perfection.
Pia
If you are making creme brulee this is very good for the leftover egg whites.
Rhoda
Made these today and last year for Passover and the same thing happened. They taste fine, but they are not macaroons - they come out flat and just like cookies. I am an experienced baker and I don't know what I am doing wrong. The only thing I can think of is not beating the egg whites stiff enough. Any thoughts? Would love to hear from others who have actually made them.
FT
Maybe you are expecting American / Jewish "macaroons" which are dense coconutty ball-shaped things. These are French "macarons" (I don't know why the NYT spelled them with two O's). They are meant to be flat cookies.
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