Macaroons I

Macaroons I

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"Easy to make, elegant and classy."
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servings 87 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Cover cookie sheets with parchment paper or aluminum foil.
  2. In large mixing bowl, soften almond paste with your hands or food processor. Mix in white sugar and egg whites until well blended. Mix in the confectioners' sugar, flour, and salt until smooth and well blended.
  3. Force dough through a cookie press or drop by teaspoonfuls onto cookie sheets. Cover and let stand for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).
  4. Bake for 25 minutes. Remove foil or parchment from sheets and let cool. Peel off macaroons.


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This recipe leaves out many important pieces of information. For example, you will need to pulse the almond paste with the sugar in your food processor until it is almost granular, or your cook...

this was an excellent cookie, the dough stayed relativley firm through out the whole time i was pressing them. most people really liked them

Moist and tasty

it tasted good, but i did'nt like it as macaroon.

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