“These are supereasy and delicious. One enormous advantage with this recipe is (in my opinion) that the egg whites do not have to be beaten, so a batch can be whipped up, literally, in under 30 minutes.”
READY IN:
30mins
SERVES:
40
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all the ingredients together, using your hands, if necessary, to get it all blended nicely.
  2. Line two cookie sheets with parchment paper.
  3. Place 1 inch diameter mounds on sheets, 1 inch apart. A small ice cream scoop works well.
  4. Bake for 15-20 minutes or until just beginning to turn golden.
  5. These were a bit tricky to get off the parchment paper, so immediately after taking them out of the oven, lift one corner of the parchment paper and let a few drops of water run under it (use a little cup or just put it under a slow running faucet), turning the cookie sheet to distribute evenly, pour off any excess. Remove macaroons immediately. This helps loosen the bottoms.

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