Sunday, December 8, 2013

Cinnamon and Cardamon Almond Macaroons

This German macaroon recipe (not to be confused with French macaroons) comes from an old cookbook which my grandmother used all of her life.

I adapted the recipe a bit, adding cinnamon and cardamon which add just a bit of holiday flavor.

3 egg whites
1/8 tsp cream of tartar
5 oz fine white sugar
1 tsp vanilla extract
1/8 tsp almond extract
6 oz ground almonds (almond meal)
2 oz flour
1/2 tsp ground cinnamon
1/4 tsp ground cardamon
whole hazelnuts for decoration

  • Preheat oven to 300 degrees Fahrenheit.
  • Beat egg whites with cream of tartar until very stiff. 
  • Slowly add sugar, vanilla and almond extracts to egg whites. 
  • Mix flour, almond meal, cinnamon and cardamon and gently fold into egg white mixture.
  • Line baking sheet with baking paper and place small ball egg white mixture on sheet (I used a melon baller to measure. 
  • Place on one hazelnut in the middle of each cookie.
  • Bake for about 30 minutes, rotating the sheet after 15 minutes. 
  • Let cool completely and store in cookie tin.

Makes 30 - 40 macaroons.

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