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Category: Desserts

Almond macaroons

Almond macaroons
Kirk McKoy / Los Angeles Times

Strolling the Santa Monica Saturday farmers market the other day, thinking about dinner. Five pounds of that thumb-thick jumbo asparagus from Zuckerman Farms? Of course! I already had carrots and favas from my garden. I'd ordered a leg of lamb. ... Read more

Total time: 1 hour | Makes about 3 dozen cookies
  • 1 pound blanched almonds, either whole or slivered
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 3 egg whites

Step 1Heat the oven to 300 degrees. Grease 3 baking sheets.

Step 2Grind the almonds, sugar and salt in a food processor. Add the vanilla extract and pulse to mix in.

Step 3Beat the egg whites to soft peaks. Add them to the food processor and pulse 3 or 4 times to mix in. The mixture should form a grainy batter.

Step 4Wet your hands (this keeps the dough from sticking). Tear off walnut-sized pieces of the dough and roll each between your palms into a ball.

Step 5Place the cookies about 2 to 3 inches apart on the baking sheets and bake until they are golden, about 25 minutes. Halfway through, rotate the sheets to get even browning. Remove from the oven and cool.

Each cookie:
119 calories; 3 grams protein; 14 grams carbohydrates; 1 gram fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 12 grams sugar; 22 mg sodium.
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