Light and crunchy almond cookies.

Waaa, these are one of the most interesting cookies I’ve ever made, and even if they don’t look great at first glance believe me, you will definitely enjoy them. They are airy, crunchy and sweet. Cookies contain no flour and are super easy to prepare.

The middle is a little hollow, which makes them especially interesting in texture. They are one pleasant mix between Spanish breezes and macaroons.

These almond macaroon cookies are made easily, but they do take some time to prepare, because they are baked for a long time and have to stay in the fridge before baking. But they are so delicious and so worth the time.

Easy Almond Macaroon Cookies

Cook Time 2 hours
Servings 2 baking trays

Ingredients

  • 2 egg whites
  • 1 vanilla sugar
  • 200 grams of granulated sugar
  • 1 teaspoon cardamom powder
  • Pinch of salt
  • 150 grams of ground almonds

Instructions

  • Beat the egg whites into hard snow, then add the sugar, salt, cardamom and vanilla sugar and beat for a few minutes to make the snow silky and harder.
  • Then stir in the almonds and place the mass in the refrigerator for half an hour to 1 hour. Then mix it and use a table spoon to make pile cookies on a baking tray with baking paper. (or pipe them)
  • Leave some space between them for the cookies to spread and grow.
  • Bake at 130 degrees Celsius for 40 minutes to make the cookies rise and get a light brown color.
  • When cooled, they are hardened and can be removed from baking paper with ease.
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