This is my second attempt trying to bake almond macaroons. The first time I did it, it turned out pretty bad so I didn’t even bother taking photos. I recently found a recipe that I posted on my Pinterest board for chewy almond macaroons from Saveur. I love almonds and it’s gluten-free and vegan-friendly – which is a safe dessert to bring for potlucks if people have aversions to certain ingredients.
The recipe calls for just a few ingredients:
- Almond paste (do not use marzipan)
- Superfine sugar (aka Baker’s Sugar)
- Amaretto liqueur
- Powdered sugar
I’m not going to lie, almond paste is pretty expensive. I bought mine for a little under $7 for 7 oz. This recipe calls for 18 oz. Next time I may try to make my own almond paste if I have the time – or shop around for a beter deal (but I doubt I will find anything better). Here’s how it looks after the ingredients were all mixed and they were put on the parchment paper on the cookie sheet.
You’re supposed to take the macaroons out when they have turned golden however, mine took a long time to turn golden and when it did, the macaroon shape flattened to look like a cookie – it didn’t look like the one that Saveur posted.
DO NOT use regular granulated sugar. The recipe calls for “superfine sugar” which is something between the consitancy of granulated sugar and powdered sugar. I was going to buy the superfine sugar but it was almost $5 for a carton and I only needed 1/2 cup. I did some research online and apparently, you can put granulated sugar in the food processor for a couple minutes or until it gets really fine.
Granted the look of the almond macaroons didn’t look like I had expected BUT it tasted great. There was a little caramelization on top and the cookie was dense and chewy. Even though the base of the recipe is almond paste, the almond flavor didn’t overpower the cookie – it was subtle and sweet. If you have tips to make this dessert better, please share your tips with me! I’d really appreciate it.
If you’re willing to give it a try, here’s the RECIPE for chewy almond macaroons.