Chewy Gluten-Free Macaroons

February 11, 2011
0 Ratings
  • Makes 9
Author Notes

These cookies are not only gluten-free, but low fat too! Once you take a bite, you'll never know they're missing flour, and butter. Super easy to make and delicious too. —Megan Mitchell

What You'll Need
  • 2 Egg Whites
  • 1 teaspoon Almond Extract
  • 1 cup Ground Almonds or Almond Meal
  • 1 cup Light Brown Sugar
  1. Pre-heat oven to 350.
  2. Line baking sheet with parchment or silpat.
  3. Whip whites in a clean bowl with a hand mixer or in a stand mixer until stiff peaks form. Add extract and whisk again.
  4. In a small bowl combine almond meal and sugar. Sprinkle mixture into whites in 3 stages while gently folding in.
  5. Using a portion scoop or large spoon, place nine spoonfuls of dough on cookie sheet. Make sure to space an inch or so apart so they don't spread into each other.
  6. Bake for 15 minutes. Let cool for 5 before removing. Enjoy!!

See what other Food52ers are saying.

  • hardlikearmour
  • Megan Mitchell
    Megan Mitchell
  • hyphenhermann

3 Reviews

hyphenhermann February 11, 2011
these look great, but how are they fat free if they use ground almonds?
Megan M. February 15, 2011
My mistake! I meant low-fat. Thanks for the comment.
hardlikearmour February 11, 2011
Yum. Love almond macaroons like these, they remind me of pignole cookies.