This year, I had a bag of almond flour for Passover and really wanted to try my hand at making some almond macaroons. I am thrilled to have fallen upon the easiest and yummiest recipe ever by on a blog I will surely be visiting again: myrelationshipwithfood.com. Lisa Roukin’s recipe is the way I like my recipes: simple, easy and delicious!
I have taken the liberty of converting the recipe into cups, while Lisa’s original recipe is in grams. Keep in mind that Lisa’s recipe will definitely be more accurate because different grinds of almond flour or sugar can have different densities and therefore my measurements may be slightly ‘off’. You can ( and SHOULD) visit Lisa’s website – click here for the original recipe.
That being said, if you prefer measuring by the cup ( despite the fact that it can be less accurate), here’s my ‘converted’ version of Lisa’s delectable recipe 🙂
2 1/4 cups almond flour
1/2 cup sugar
2 egg whites
- Mix almond flour and sugar together well in a bowl
- Add egg whites and mix well
- You may need to form a dough with your hands ( wear gloves or wet your hands as dough will be very sticky)
- Form small balls ( or crescent shapes)
- Press each ball down slightly by pressing in a skinless almond, walnut, chocolate chip or just your finger
- Bake in a preheated 325 degree oven for 18-20 mintes
- Allow to cool
- Optional: Dip half of each cookie in chocolate