German Almond Macaroons
German Almond Macaroons
Equipment
- Mixing bowl, backing sheet,
Ingredients
- 6 medium egg whites
- 1 dash salt
- ¼ teaspoon vanilla or cinnamon
- 500 g sifted powdered sugar
- 500 g whole almond meal/flour see NOTE
- Whole almond one for each cookie
- Back Oblaten
Instructions
- Preheat the oven to 350 degrees F.
- Beat the egg whites and salt in a mixing bowl until stiff peaks form. Be careful not to over-beat. Add the cinnamon and gradually add the powdered sugar while beating. The texture will be smooth and glossy. Add the ground almonds and gently fold them into the egg white mixture with a rubber spatula.
- Use a small spoon to place about 2 teaspoons of the mixture onto the oblates (or directly on the lined cookie sheet). Space them about an inch apart.
- Bake for 15-20 minutes (edges begin to turn a light golden color).
- Let the cookies cool down before transferring them to a wire rack or they will stick to the cookie sheet. Store in an airtight container.
Notes
You can use hazelnut meal/flour and whole hazelnuts instead of almonds.
May you also like German Cinnamon Stars and Gingerbread Cookies/Elisenlebkuchen – all of them are gluten free.