Almond Lemon Macaroons with Almond Flour
Lemon Almond Macaroons with Blanched Almonds
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Course: Dessert
Cuisine: Mediterranean
Keyword: Baking, Easy, Gluten-Free
Servings: 20
Calories: 93kcal
Author: Adapted from Joan Nathan

Ingredients

  • 2 cups almond flour ()
  • 25 almonds (reserved for garnish. See note below for blanching almonds)
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • lemon (zest only)

Instructions

  • The macaroon dough needs to chill for at least 12 hours
  • Using a wooden spoon, or a food processor with the metal blade, combine the almond flour, sugar, egg, lemon zest, and almond extract. Combine to make a cohesive dough. If using a spoon to mix, you may need to finish it with your hands if the dough is too dense. Transfer to a bowl, cover and refrigerate for at least 12 hours
  • Preheat the oven to 350°
  • Line a baking sheet with parchment paper or a nonstick liner
  • Pinching off pieces of dough about the size of a walnut, or using a small cookie scoop, roll them first into balls. Place them on the baking sheet, 1 inch apart from each other
  • Slightly flatten the macaroons, and place a reserved blanched almond sideways, slightly buried into the top of the macaroon 
  • Bake for 8-10 minutes, or until cookies have barest hint of color, and the bottoms are slightly browned (turn over a macaroon to see if it’s browned on the bottom). The macaroon will still be soft when they’re removed from the oven. This will prevent excess hardening when they cool
  •  Cool completely on the baking sheets, and store in an airtight container

Notes

NOTE: How to blanch almonds
Blanching almonds (and other nuts) is how you can remove the outer skin. To do this:
  • Bring a large saucepan of water to a boil
  • Fill a medium-sized bowl with cold water (adding a few ice cubes to water from the faucet will help)
  • Place all of the nuts to be blanched in the hot water, and let them sit for 1 minute
  • Remove the almonds from the cold water once they’ve cooled, and set them aside
  • To remove the skins, just pinch the almonds between your thumb and forefinger, and the skin will pop off. For this quantity of almonds, this will take around 15 minutes
  • Dry the almonds in water to remove any excess water
Nutrition Facts
Almond Lemon Macaroons with Almond Flour
Serving Size
 
25 g
Amount per Serving
Calories
93
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.001
g
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.5
g
Cholesterol
 
8
mg
3
%
Sodium
 
3
mg
0
%
Potassium
 
13
mg
0
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
3
g
6
%
Vitamin A
 
12
IU
0
%
Calcium
 
28
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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