These chewy almond macaroons have an intense almond flavor, a crunchy crust with a chewy, tender inside. Coconut is nowhere to be found in this delicious little cookie.
Thank you for reading this post, don't forget to subscribe!
They are the perfect small dessert after a heavy meal or sweet treat with a cup of coffee.
I first experienced these delicious little cookies at a business luncheon at the Duquesne Club in Pittsburgh. They were the best part of the meal. Needless to say, I became obsessed and had to learn to make them myself. Bonus: they are much easier than you would think.
WHAT DO I NEED TO MAKE CHEWY ALMOND MACAROONS?
One of the reasons that I love these cookies is the recipe only has five ingredients. Plus you can mix it all in one bowl with your hands. How easy is that?
First, you need almond paste. It is sold in small boxes that you can find in the sugar/flour/baking aisle of your supermarket.
Superfine sugar. If you can’t find superfine sugar or just don’t want to buy another product, add regular sugar to a blender or food processor and process it a bit.
Salt
Amaretto liqueur. Get a brand that you enjoy. Using a liqueur instead of almond flavoring gives the cookie a much more intense flavor. And don’t worry about the kids, the alcohol will evaporate while baking.
Powdered sugar to roll the dough in before baking
IS MARZIPAN THE SAME AS ALMOND PASTE?
No. Almond paste and Marzipan are very different products and cannot be used interchangeably.
Almond paste has equal proportions of almonds and sugar. It is coarse in texture and a bit bitter in taste. These chewy almond macaroons use almond paste in the recipe.
Marzipan has a higher sugar content, a smoother texture, and can be rolled out like fondant or molded into shapes.
If you love making cookies (like me), here are a few more of my favorites. I hope your family enjoys them as much as mine do.
These cookies have an intense almond flavor, a crunchy crust with a chewy, tender inside. Coconut is nowhere to be found in this delicious little cookie.
Thanks for sharing this recipe. This looks like a simple yet delicious treat! I also like that it's gluten-free :)
Thank you, Corinne!
I recently enjoyed these at Duquesne Club - Delicious! I can't believe they are so moist & chewy without a drop of butter ?. The cookies we had were dipped in chocolate - do you do this step also, and can you share how to ...
I have dipped the bottoms in chocolate. It's really easy and looks so pretty. I microwave 1 cup of chocolate chips and 1/2 teaspoon of vegetable shortening in the microwave on medium power in 30 second intervals. Stir after each interval until melted. Just dip the cooled macaroon into the chocolate and place on a sheet of parchment paper until set. The parchment makes the bottom smooth and professional looking. I've also placed a marachino cherry half on top of the macaroon before baking and then dip the bottoms in red or green candy melts for a festive and pretty Christmas macaroon. The candy melts melt the same as the chocolate chips. I hope you like the recipe!
These look like what I’m after, a copy of renowned in Atlantic City ( or at least by our family ) FRALINGERS macaroons. One question and a pointer, SUPERFINE SUGAR. ? That’s just good old granulated sugar … right ?
There are recipes for making almond paste, almond flour, egg white, sugar, salt and almond extract. I happen to have 3 pounds of almond flour I need to use up anyways so will give this a try ?
Superfine sugar is a cross between granulated sugar and powdered sugar. You can either buy it in the grocery store or pulse your granulated sugar in your food processor a few times, then measure it for the recipe. I hope you love these as much as I do!
View Comments
Thanks for sharing this recipe. This looks like a simple yet delicious treat! I also like that it's gluten-free :)
Thank you, Corinne!
I recently enjoyed these at Duquesne Club - Delicious! I can't believe they are so moist & chewy without a drop of butter ?. The cookies we had were dipped in chocolate - do you do this step also, and can you share how to ...
I have dipped the bottoms in chocolate. It's really easy and looks so pretty. I microwave 1 cup of chocolate chips and 1/2 teaspoon of vegetable shortening in the microwave on medium power in 30 second intervals. Stir after each interval until melted. Just dip the cooled macaroon into the chocolate and place on a sheet of parchment paper until set. The parchment makes the bottom smooth and professional looking. I've also placed a marachino cherry half on top of the macaroon before baking and then dip the bottoms in red or green candy melts for a festive and pretty Christmas macaroon. The candy melts melt the same as the chocolate chips. I hope you like the recipe!
These look like what I’m after, a copy of renowned in Atlantic City ( or at least by our family ) FRALINGERS macaroons. One question and a pointer, SUPERFINE SUGAR. ? That’s just good old granulated sugar … right ?
There are recipes for making almond paste, almond flour, egg white, sugar, salt and almond extract. I happen to have 3 pounds of almond flour I need to use up anyways so will give this a try ?
Superfine sugar is a cross between granulated sugar and powdered sugar. You can either buy it in the grocery store or pulse your granulated sugar in your food processor a few times, then measure it for the recipe. I hope you love these as much as I do!