Almond macaroons. Put almond paste, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Place almond paste and sugar in food processor or mixing bowl. Mix or process until thoroughly combined.

They also tend to loose some of the crispiness after thawing. Place cooled macaroons in air-tight containers and freeze for up to a month. If you need to stack them, place baking paper between layers. You can have Almond macaroons using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Almond macaroons

It's 3/4 cup of almond flour.
You need 1/3 cup of sugar.
Prepare 1 of egg white.
Prepare 1/2 tsp of vanilla extract.
You need Dash of salt.
You need of Zest of 1/2 orange.

Almond Macaroons These almond macaroons have a wonderful texture, chewy inside and crisp outside. The milk chocolate drizzle dresses them up—everyone loves them! And they're so easy: With only six ingredients, you can whip them up at the last minute. In a large glass or metal mixing bowl, beat egg whites until foamy.

Almond macaroons step by step

Mix almond flour, sugar, and dash of salt together..
Mix egg white, vanilla extract, and zest just until evenly incorporated, and then add to dry ingredients. Mix into a paste and place into the fridge for an hour..
Preheat oven to 350 degrees F..
Take the batter out. Spoon or scoop 1-inch balls into a bowl of shredded coconut flakes, coat evenly, and then place into parchment-lined baking tray..
Take the bottom of a cup (or any flat surface) and gently flatten the cookies..
Bake for ~7-8 minutes, or until sides are starting to brown. May need to adjust time based on how large you make the cookies..

Gradually add lemon zest and sugar, continuing to beat until whites form stiff peaks. Color light green or pink with the food coloring while mixing. Using a rubber spatula, fold in the ground almonds. Mix together the almonds and cinnamon. Gently fold into the egg mixture.