1 lb Ground almonds 4 Egg whites pn Salt Rosewater 2 tb Toasted bread crumbs 3/4 c Sugar 1/2 ts Lemon juice 1 ts Vanilla Powdered sugar Beat egg whites with salt until stiff and add lemon juice. Fold in almonds, sugar and crumbs gradually. Add vanilla. Cut a brown paper bag to fit cookie sheet and grease paper and bake at 275'F. about 20 minutes, checking after 15 to prevent burning. Take out and brush with rosewater. Lift off macaroons after loosening them by moistening the paper. Sift powdered sugar over warm cookies.
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Soft and Chewy Almond Cookies | Amaretti Cookies | 3 Ingredient Dessert/Gluten free
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Almond Paste Macaroons with Maraschino Cherries
This is a very easy recipe! Try almond paste for a delicate flavor. #almondpaste #macaroons #easymacaroons #glutenfree #howtomakemacaroons
Ingredients: 1 carton Solo Almond Paste (8 oz) 1 egg white (extra large) ½ cup sugar 10 maraschino cherries (cut in half) Directions: Preheat oven to 325F Line cookie sheets with parchment paper. Break the almond paste into small pieces and place in a food processor or mixer. Add the sugar and mix well. Add the egg white and mix until moist and sticky. Dough should be tacky; approximately 2 minutes. Drop by rounded teaspoons about 1 inch apart on the lined cookie sheets. Top with ½ maraschino cherry. Bake for 20 minutes on the middle shelf, move to the upper shelf (about 4” above the middle shelf) and continue to bake another 8 minutes or until light golden brown. Move parchment paper with cookies onto baking racks to cool. When completely cool carefully peel macaroons off paper. Store in an airtight container. Yield: about 2 dozen cookies
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Almond macaroons - keto, gluten-free, delicious, and easy to make
#macaroons #keto #glutenfree
Almond macaroons
4 egg whites 100 g keto sweetener (xylitol) or sugar 150 g almond flour 1/4 tsp cream of tartar, 1/2 tsp almond extract sliced almonds to decorate
Whisk the egg whites with the cream of tartar until cloud-like. Add the sugar a teaspoonful at a time, whisking after each addition, until all the sugar has been added. Add almond extract. I added 1/2 tsp, but it’s up to you how much you add. Gently stir in the almond flour. Take dessertspoonful of the mixture and place on a tray lined with parchment paper. The size of those almond macaroons is up to you. Put the sliced almonds on top. Bake in a preheated oven at 350° F (175° C) for 18-20 minutes, or until the top is slightly brown. Transfer on a wire rack to cool. Continue baking until you finish all the mixture.
If you want, you can use a mold to bake the almond macaroons.If baked in the molds, you will have macaroons with a perfect round shape.
The baking time depends on the size of the almond macaroons.
You can enjoy the almond macaroons at breakfast with coffee/tea, or as a snack.
Enjoy!
Making Macarons with My Zeno | Tonia Buxton
Always such fun spending time with my boy, especially when he does all the work for me! Before you start be sure to pre-heat oven to 200 degrees. Ingredients - 2 cups desiccated coconut - 1/4 cup almond flour - Tbs butter - Tbs cinamon - Tbs Vanilla Extract