Almond and Walnut Macaroons
Recipe type: Cookies
  • 2 Cups almond meal (about 12 ounces whole almonds ground to a powder)
  • 1 Cup walnut meal (about 6 ounces walnut halves ground to a powder)
  • 1 1/2 Cups sifted powdered sugar
  • 3 large egg whites
  • 1 teaspoon vanilla
  1. Place 30 (1 1/2-inch) fluted paper cups on a baking sheet. Set aside. Preheat oven to 325 degrees. In a large bowl, mix the almond meal, walnut meal, and 1 cup of the powdered sugar. Sprinkle the remaining sugar on a large plate. Set aside. In a large bowl, beat the egg whites and the vanilla until stiff. Using a spatula, gently fold the nut mixture into the egg whites. With your fingers, knead lightly to obtain a homogeneous dough. In between the palms of your hands, fashion balls 1-inch in diameter. Roll each ball in the prepared powdered sugar and set it inside a paper cup. Bake until the macaroons turn a light gold, 20 to 25 minutes. Remove from the oven and let cool. Store in a tightly sealed container for up to 2 weeks. This recipe yields about 30 macaroons.
Whether during a cozy winter afternoon or a balmy summer evening, these macaroons pair perfectly with a good cup of strong coffee. Per Serving (excluding unknown items): 1772 Calories; 51g Fat (24.5% calories from fat); 120g Protein; 231g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 185mg Sodium. Exchanges: 5 Grain(Starch); 15 Lean Meat; 1 1/2 Fat; 10 Other Carbohydrates.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.