Almond Macaroons

Desserts, Italian

 

Almond Macaroons
This is a mega-variation on a classic, from baker and James Beard award winner Joanne Chang. It's a fantastic almond macaroon without eggs. It's chewy, gluten free, and vegan. And hugely great tasting!
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: Italian
Keyword: Dairy Free, Gluten-Free, Plant-based, Simple to Prepare, Vegan, Vegetarian
Servings: 12
Calories: 198kcal
Author: Joanne Chang (the great Boston baker and James Beard award winner!)

Ingredients

  • 3 cups sliced almonds (300 grams. skin on if available. DIVIDED)
  • 1 cup sugar (200 grams)
  • â…“ cup aquafaba (80 grams. Liquid from a can of chickpeas, or homemade)
  • ¾ teaspoon almond extract
  • ¼ teaspoon salt (optional. Don't use if the chick peas are salted)

Instructions

  • The dough will need to be refrigerated for at least 4 hours
  • Place 2 ½ cups (250 grams) almonds, sugar, aquafaba, almond extract, and salt (if using) in a stand mixer fitted with a paddle attachment. Start the mixer on medium-low to prevent almonds from exiting the bowl. After a minute or so, increase to medium-high speed for 10 minutes. Yes, 10 full minutes! The almonds will slowly break down and eventually the batter should look like thick quicksand
  • Scrape the batter into an airtight container and refrigerate for at least 4 hours or preferably overnight, to allow it to stiffen up a little bit
  • Place a rack in the center of the oven and preheat the oven to 325° degrees
  • Line a baking sheet with parchment paper. Using a small (2-tablespoon) scoop or large spoon, scoop balls of dough about the size of golf balls onto the prepared baking sheet, spacing them a few inches apart. Press the dough with the palm of your hand to flatten the cookies until they are about ½ inch thick (moisten your hand with water to prevent sticking). Sprinkle the cookies liberally with the remaining ½ cup (50 grams) of almonds, and press slightly to adhere
  • Bake for 25 to 30 minutes, rotating the baking sheet midway through the baking time, until the cookies are totally medium golden brown on top and along the edges, and the almonds are lightly toasted. Don't underbake or they will be gummy in the center. Let them cool on the baking sheet on a wire rack
  • The macaroons can be stored in an airtight container at room temperature for up to 1 week
Nutrition Facts
Almond Macaroons
Serving Size
 
12 g
Amount per Serving
Calories
198
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.004
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
7
g
Sodium
 
49
mg
2
%
Potassium
 
169
mg
5
%
Carbohydrates
 
22
g
7
%
Fiber
 
3
g
13
%
Sugar
 
18
g
20
%
Protein
 
5
g
10
%
Vitamin A
 
0.2
IU
0
%
Calcium
 
62
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Pin Recipe!