Almond macaroons are an easy, gluten-free cookie you’ll want to add to your baking rotation. These perfectly sweet treats are crisp on the outside and tender and chewy inside. The dough uses only five ingredients and comes together entirely in a food processor—simple and fast.
Ready to make an easy batch full of almond flavor? Follow the step-by-step directions below.
Why this recipe works
- Only five pantry-friendly ingredients and one piece of equipment (a food processor).
- Bold almond flavor that comes through in every bite.
- A delightful texture contrast: lightly crisp exterior with a soft, chewy center.
- Gluten-free by nature, so they’re easy to share with guests who avoid gluten.
Ingredients
Five simple ingredients:
- Blanched slivered almonds
- Granulated sugar
- Salt
- Egg whites (large)
- Almond extract
Special equipment
- Food processor
How to make these macaroons
- Preheat the oven to 325°F (163°C). Line two rimmed baking sheets with parchment paper and set aside.
- Place the slivered almonds in the food processor and pulse until finely ground, about 1 minute. Add the granulated sugar and salt, then process for another 30 seconds.
- Add the egg whites and almond extract and process until a soft dough forms, scraping down the bowl as needed. If the mixture seems dry, add 1 teaspoon of water and process again until the dough holds together.
- With damp hands, roll the dough into 1-inch balls. Place about 12 balls on each prepared baking sheet, leaving roughly 1 inch between them.
- Bake until the edges are just beginning to brown, about 20–23 minutes. If you bake two sheets at once, rotate them halfway through for even browning.
- Allow the cookies to cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
Expert tips
- The dough will be sticky—use damp hands to roll the balls. This prevents sticking and creates a smooth, shiny finish on the baked cookies.
- Line your baking sheets with parchment paper. These cookies will stick to an unlined pan.
FAQs
Macaroons trace back to Italy; the name evolved from the Italian word for paste, maccherone.
A macaron is a delicate French sandwich cookie made with finely ground almonds and a meringue base. Two shells are filled with buttercream, ganache, or jam. Almond macaroons are not sandwich cookies: they use more coarsely ground almonds, are denser and chewier, larger in size, and simpler to make.
Store macaroons in an airtight container at room temperature for 3–5 days.
Yes. Freeze in an airtight, freezer-safe container for 2–3 months.
Variations
- Lemon: Omit the almond extract and add ½ teaspoon lemon extract and 1 teaspoon lemon zest.
- Chocolate: Stir ¼ cup unsweetened cocoa powder into the ground almonds with the sugar and salt.
- Coconut: Mix ½ cup sweetened shredded coconut into the ground almonds with the sugar and salt.
Related recipes
Looking for more easy Scandinavian cookie ideas? Try Swedish chocolate cookie slices, no-bake chocolate oat balls, raspberry hazelnut thumbprints, or Swedish ginger snaps.
Recipe
Easy Almond Macaroons
Equipment
- Food processor
Ingredients
- 3 cups blanched and slivered almonds
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 3 large egg whites
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 325°F (163°C) and line two rimmed baking sheets with parchment paper.
- Process the slivered almonds in a food processor until finely ground, about 1 minute. Add the salt and sugar and process for 30 more seconds. Add the egg whites and almond extract and process until a soft dough forms, scraping down the bowl as needed. If the dough seems dry, add 1 teaspoon of water and process again.
- Using damp hands, roll the dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart (about 12 cookies per sheet).
- Bake one sheet at a time until the edges just begin to brown, about 21–23 minutes. Transfer cookies to a wire rack to cool completely before serving. If baking two sheets at once, rotate them halfway through baking.
Notes
Line baking sheets with parchment paper to prevent sticking.
Rolling the dough with damp hands gives the cookies a smooth, shiny surface.
Variations:
- Lemon: Replace almond extract with ½ teaspoon lemon extract and add 1 teaspoon lemon zest.
- Chocolate: Add ¼ cup unsweetened cocoa powder to the ground almonds with the sugar and salt.
- Coconut: Add ½ cup sweetened shredded coconut to the ground almonds with the sugar and salt.
Nutrition
| Carbohydrates: 15 g
| Protein: 3 g
| Fat: 7 g
Share your photo and tag @TrueNorthKitchen or use #truenorthkitchen.
If you enjoyed this recipe, please leave a star rating and share a photo of your almond macaroons on Instagram using the hashtag #truenorthkitchen and tagging @true_north_kitchen.