Print Recipe

Almond Macaroons


  • 1 (8 ounce) can almond paste
  • 3/4 cup granulated sugar
  • Pinch of salt
  • 3 egg whites
  • 1/2 teaspoon almond extract


  1. Break up and mash almond paste to soften; add other ingredients alternately and beat well.
  2. Line a cookie sheet with brown paper or foil.
  3. Squeeze small amounts of dough through a pastry tube or drop from a teaspoon 2 inches apart onto cookie sheet. Smooth tops with pastry brush moistened with water.
  4. Bake at 350 degrees F for 15 to 20 minutes or until golden and puffed.
  5. May be stored indefinitely in an airtight tin or freezer.

Makes 40 to 50 macaroons.