Almond Macaroons - Gluten-Free & Dairy-Free for Passover
These Almond Macaroons (recipe courtesy of my Jewish mother-in-law) are yummy gluten-free and dairy-free cookies that are perfect for Passover.
Servings 20
Calories 155kcal
Ingredients
- 2 egg whites
- 1½ cups ground almonds
- 1 cup white sugar
- 20 whole blanched almonds or almond flakes
Instructions
- Preheat oven to 180C/350F/Gas 4 and line a baking sheet with parchment paper.
- Place the egg whites into a mixing bowl and whisk to a soft peak.
- Add the ground almonds and sugar to the bowl.
- Stir everything together to bring to a dough.
- Roll about a teaspoon of the mixture in your hands into a ball. (Wet hands slightly to prevent sticking).
- Place each ball onto the prepared baking sheet and press down to flatten slightly.
- Add an almond on top of each macaroon.
- Bake 10-15 minutes until golden. Eat & Enjoy!
Notes
Since this is a family recipe passed down to me from scribbles on scraps of paper, the measurements were originally in imperial pounds. I have converted it approximately into grams and American cups, but have only cooked these cookies using the original imperial measurements.
These cookies are Kosher for Passover.
Original recipe calls for:
- 2 egg whites
- ¾ pound ground almonds
- ½ pound white sugar
- 20 whole blanched almonds or almond flakes
Nutrition
Serving: 1 | Calories: 155kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 97mg | Fiber: 2g | Sugar: 12g