Video
Moroccan Almond Macaroons
Ingredients
- 12 oz of whole almonds
- 6 oz of powdered sugar
- 2 eggs
- 1 small lemon
- 1 teaspoon of baking powder
- 1 tablespoon of cooking oil for rolling
- few whole almonds for decoration
Directions
Grind the almonds in a grinder until you get an almond powder with a fine texture.
Grate the peel of the lemon to get the lemon zest.
Separate the egg yolks from the egg whites.
Mix the egg yolks with the almond powder, powdered sugar, lemon zest, and the baking powder.
Beat the egg whites until you obtain a thick white foam.
Incorporate the egg whites in the egg yolks mixture. Use your hand to mix the dough to ensure that all ingredients are well incorporated.
To roll the macaroons, put some cooking oil in your hands so that the dough does not stick to them. Take a small amount of the dough and roll it in a ball, flatten it a bit, and place it in a baking pan with wax paper.
Preheat your oven at 350 F and bake the macaroons for 15 minutes.
Note: When still hot, the macaroons are very soft, their texture will change as they cool down.
Comments (7)
Delicious and very easy. Thank You!
I love these cookies, but after they cool down they harden, what can be done to keep them soft. Thank you.
hello alia. I just tried these cookies but they turned out awfull. They became like one big cookie stuck too each other and flat. I converted the almonds in 340 gram and powdered sugar in 170 gram can you please let me know if this is correct. I really love these cookies
Hi, I am sorry it did not turn out right for you! the conversations seems right. I think the issues was the rolling. 1) when you roll them, make sure that they are NOT bigger than a walnut, because they are going to spread. so maybe you rolled them into large balls. 2) do NOT flatten the balls too much, just a little pad with the tip of your fingers, they should still be on the shape of a ball when you place them on the baking pan. 3) make sure you leave enough space between the cookies. and do not overbake them, they are soft at first but as they cool down they will become chewy. This should do it. Let me know if you try it again. cheers. Alia.
excellent reciep
Hola Alia ,primero decirte que me encantan tus recetas.Estoy acostumbrada a la comida marriqui ya que vivo en Ceuta y la influencia de los árabes es muy importante.De todas las recetas las que mas me gustan son las de las pastas que con el té estan...UUUUUMMMMMM riquísimas y bueno lo que quería preguntarte es si esta receta se puede hacer igual con nueces.Porque mi pasta preferida es una que es igualita a esta pero con nueces y en vez de la almendra adornando lleva una nuez,entonces no se si es la misma pero cambiando el ingrediente almendra por nuez.Gracias!!!
La cookie que usted está describiendo se denomina "nuez Ghriba". Voy a añadir a mi lista de recetas en el futuro. ¡Me encanta!