Simple Amaretti – Italian Macaron Cookies – Gluten Free
I love almond flavor and the delicate texture of macarons. So Amaretti, Italian macaron, is perfect treat any time for me. For this recipe you don’t need to beat the egg like French macarons. And if you love almond extract so much, double the portion. This easy 5-ingredient cookie recipe is healthy, too: no flour and no butter.
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Amaretti Recipe – Italian Macaron Cookies
For 24 small cookies
Difficulty level: Easy
Prep time: 20 min
Baking time: 10 min
- 1 egg white, medium-sized
- 1/3 cup caster sugar (75 g; 2.65 oz)
- 3/4 cup + 2 tablespoons ground almonds (85 g; 3 oz)
- 1/4 teaspoon almond extract (or aroma/essense, if you love the flavor, not the taste; I used aroma.)
- Pinch salt
- Additional confectioner’s sugar for dusting.
Line cookie sheets with parchment paper. Cookies are sticky. So if you want, use silicon pad or butter the parchment paper.
Beat the egg whites until doubled (not too firm). Add in the sugar and whisk just until combined. Fold in ground almonds, almond extract, and salt cutting the batter carefully with a spatula.
Make small balls with hands and place the cookies on the parchment paper. Dust them with confectioner’s sugar.
Bake in the oven preheated to 390 degrees F. (200C) for 10 minutes, or until golden brown. Let them cool on a wire rack before serving.
If you love almond extract flavor but not the taste (like myself), please do use aroma. I use Vahine Amande Amere Arome for this receipe.