Hi-Rise Almond Macaroons

(from kintyre’s recipe box)

Source: Stir

Cook time: 28 minutes
Serves 15 people

Categories: dessert, not tried


  • 1 pound solo brand almond paste
  • 1 1/2 cups (300 grams) granulated sugar
  • 3/4 of a cup (90 grams) confectioner's sugar
  • 1/8 teaspoon almond extract
  • 3 large egg whites
  • about 30 whole almonds
  • confectioner's sugar for dusting


  1. In the bowl of a stand mixer fitted with the paddle attachment, mix the almond paste, sugars, and almond extract on low for 2 to 3 minutes, to form a crumbly, pebbly mixture.

  2. The largest almond paste pieces should be the size of small chickpeas. Add the egg whites and mix on medium to low for 3 minutes, pausing once to scrape down the sides of the bowl.

  3. Cover the bowl tightly with plastic and refrigerate overnight.

  4. Preheat the oven to 300 degrees and line a baking sheet with parchment paper.

  5. Using 2 level tablespoons per macaroon, scoop the dough onto the prepared sheet 1 to 2 inches apart.

  6. A cookie scoop comes in handy here because the dough is sticky.

  7. (I use a 1 1/2 tablespoon scoop because it’s all I have and it’s close enough.)

  8. If you’re using a measuring spoon instead of a cookie scoop, roll the dough into balls between your hands before placing them on the baking sheet.

  9. Press 1 almond into the top of each macaroon and sift a generous amount of confectioner’s sugar over top.

  10. Return the remaining dough to the fridge until you’re ready to scoop the next round.

  11. Bake for 28 to 33 minutes rotating the baking sheet halfway through until the macaroons are rosy on top and lightly brown on the bottom.

  12. Slide the parchment paper with the cookies onto a rack and cool completely.

  13. Repeat with the remaining dough, making sure to begin with a room temperature baking sheet.

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