ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Macaroon Tartlets

Yield 4 dozen
The buttery crust of these mini tarts encases a soft almond paste filling.


  • 1 cup butter, softened
  • 1 cup sugar, divided
  • 3 large eggs, divided
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 pound almond paste
  • 1/2 teaspoon almond extract
  • 1/2 cup slivered almonds

How to Make It

  1. Beat butter at medium speed of an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add 1 egg and vanilla; beat well. Gradually add flour; beat well.

  2. Shape dough into 48 (1") balls; press balls into lightly greased miniature (1 3/4") muffin pans, pressing evenly into bottom and up sides. Set aside.

  3. Beat almond paste at medium speed until creamy; gradually add remaining 1/2 cup sugar, beating well.

  4. Add almond extract and remaining 2 eggs, beating well. Spoon mixture into prepared shells. Top each tartlet with 3 slivered almonds. Bake at 325° for 25 minutes or until golden. Cool in pans on wire racks 10 minutes; remove to wire racks, and cool completely.

Christmas with Southern Living 1999