Monday, 28 January 2019

Old Fashioned Almond Macaroons

Old Fashioned Almond Macaroons
Almond Macaroons, always transport me back to my childhood. To mini vacations that my cousins and I would take to Pune, to leisurely strolls down Pune's M.G. Road, absorbing the crisp cool air, sitting at one of its iconic bakeries, sipping on chocolate milkshake and getting take away's of Shewsberry biscuits, Batasa cookies, Choco walnut cakes and my personal favourite, these Almond Macaroons or makroom as we Parsi's would mispronounce them!.

Their wholesome nutty aroma and chewy texture is what I love the most and though years later now that I call Pune my home, my trips to town have reduced to a shameful trickle...

My six year old, the ever demanding cake and cookie lover, keeps me on my toes, thinking of ingenious ways to let him have his treats minus trans fats, refined flours and sugars and boat loads of invert corn syrup.

Surprisingly these Almond Macaroons are one such genius cookie, who's base ingredients needn't be altered much. The only change I made to a very simple recipe was substituting refined with coconut sugar and viola, the nuttiness of the almonds just got even more deeper.

This recipe is a keeper for sure, for kids or just old times.

You will need:

Whole almonds - 360 gram
Coconut sugar - 180 grams
2 eggs
1 small lime
Baking powder - 1 teaspoon
Cooking oil for rolling - 1 tablespoon
Few whole almonds, to garnish


Grind the almonds and coconut sugar in a grinder until you get a powder with a fine texture.

Grate the peel of the lemon to get the lemon zest.

Separate the egg yolks from the egg whites, whisk the egg whites using an electric whisk until they hold stiff peaks.

Mix the egg yolks with the almond powder, powdered coconut sugar, lemon zest and baking powder.

Incorporate the egg whites in the egg yolks mixture. Use your hand to mix the dough to ensure that all ingredients are well incorporated.

To roll the macaroons, take some cooking oil in your hands so that the dough does not stick to them.

Take a small amount of the dough and roll it in a ball, press an almond half into the center of each dough ball and flatten it a bit, and place it on a baking sheet lined with wax paper.

Preheat your oven to 180 C/ 350 F and bake the macaroons for 15 minutes.


When still hot, the macaroons are very soft, their texture will change as they cool down.

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