Syrian Almond Macaroons
These simple almond macaroons are perfect for Passover.
Ingredients
- egg whites from 3 large eggs room temperature
- pinch salt
- 200 grams ground blanched almonds (7 ounces - just under 2 cups)
- 200 grams confectioner's sugar (7 ounces)
- 1 tsp fresh orange zest
- 1 tsp orange blossom water
Instructions
- Separate the whites from three large eggs, and sit at room temperature for 30 minutes.
- Preheat your oven to 300° (150°C).
- Beat your eggs on medium-low in a stand mixer, or with a hand mixer until foamy. Add your salt, and continue to beat at medium speed for another 5-8 minutes, until stiff peaks have formed.
- Add in your confectioner's sugar and ground almonds, one tablespoon at a time, stirring gently with a spatula to combine. Add orange zest and orange blossom water, and stir gently to incorporate it into the mixture. The egg mixture likely won't be fluffy anymore, but that's okay. Do not over-mix.
- Using a tablespoon, drop the mixture on to a parchment lined baking sheet, leaving at least 1.5 inches between them. Bake for 20 minutes until just slightly golden on the edges, then let rest for 10.
Notes
Grind your almonds in a (clean) coffee grinder or spice grinder to get a medium to coarse grind. Commercially produced almond flour is typically very fine and the texture may not be the same.
Confectioner's sugar is not kosher for Passover for Ashkenazim as it contains kitniyot. Use a substitute (like the one linked in the blog post) if necessary.