Paleo Plan

Almond Macaroons

Ingredients

  • 1 1/4 cups almonds, coarsely ground
  • 1/8 tsp ground cinnamon
  • 1tsp lemon zest
  • 2 egg whites, beaten
  • 1/4 cup raw honey
  • 1 tsp lemon juice

Instructions

  1. Preheat oven to 250℉.
  2. Grind or chop almonds coarsely (this could also be done in a food processor, but be sure not to grind into a paste). Set aside.
  3. Mix cinnamon and lemon zest in a medium bowl.
  4. Beat egg whites and add to mixture.
  5. Add honey and lemon juice and stir vigorously to blend thoroughly.
  6. Add almond mixture and blend thoroughly.
  7. Line a baking sheet with parchment paper.
  8. Use a teaspoon to scoop small portions of the batter onto parchment paper.
  9. Bake 30 minutes.
  10. Remove from paper with a spatula while still slightly warm.

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9 Comments

  1. A couple of things here. First of all these are VERY lemon-y. I think if I made them again I would cut the lemon juice down to a teaspoon if not eliminate it completely. Also, when it says “grind almonds coarsely” I think it means ALMOST to the point of almond flour. My almond pieces were coarsely chopped and were too big, I think. All in all these are weird…I may try again with these changes and see. Please post any feedback you have!

    McKay

  2. I’ve never seen a recipe for “macaroons” that does not have coconut. The title was a little misleading (for me).

    Lisa Travis

  3. Traditional macaroons do not have coconut in them. Coconut macaroons are a variation.
    I learned this recently from a pastry chef friend of mine. She makes the most amazing light little almond macaroon cookies. Then she sandwiches them together with yummy fillings.

    Kevin williams

  4. Very good suggestion, McKay, to use less lemon. I used 1 tsp lemon juice and less than a tsp of lemon peel and they we still more lemony than I thought! I also ground the almonds to the consistency of almond flour, per the suggestion, and it was a perfect consistency. I also used agave nectar instead of honey. I have never had macaroons before so I don’t know what to compare them to, but they were very tasty and are going to be a nice snack at work for my 3 p.m. sweet tooth!

    Bri

  5. Great improvements on the recipe, everyone! And as per the agave/honey replacement, I just wrote a post about coconut sap, which is a great substitution with a very low glycemic index and tons of fiber to feed good bacteria. Agave can be ok, but it’s very high in fructose, so I tend to either use raw honey (very low GI, too) or coconut sap.

    Neely

  6. This recipe comes from: http://paleofood.com/baked.htm#almondmacaroons
    Credit to the source should be given above.

    Don Wiss

  7. Don,

    We’re so sorry about that! Usually we’re really good about giving credit where credit is due. This one was sent to us by someone else, who obviously got it from you. I’ve made the changes above.

    Thanks!
    Neely

    Neely

  8. loved these.my girls have many allergies and these were the perfect bedtime snack for them.
    are they supposed to come out soft/chewy ? in my day a macaroon was fluffy and dry. not sure i did them right nor baked complete. instructions on whipping egg whites, should they be whipped to peaks like when making a frosting? thank you.

    andrea

  9. @andrea – Yes, whipped to peaks. And the outside should be crunchy and inside chewy. Glad you liked them!

    Neely

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