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Swiss Almond Macaroons

Swiss Almond Macaroons

Notes: These chewy macaroons have a crinkly, powdered sugar-dusted surface. Store them airtight for up to 3 days.

Sunset NOVEMBER 2003

  • Yield: Makes about 45 macaroons


  • 3 large egg whites
  • 8 ounces almond paste (about 1 cup)
  • 1 cup granulated sugar
  • 1 teaspoon grated lemon peel
  • 1/3 cup powdered sugar


1. In a small bowl, with a fork, beat egg whites until slightly frothy, then measure and reserve exactly 1/3 cup; discard any remaining.

2. In a food processor, whirl almond paste, granulated sugar, and lemon peel until fine crumbs form. Add measured egg whites and whirl until very smooth.

3. Spoon mixture in 1-teaspoon portions, 2 inches apart, onto three buttered and floured or cooking parchment- lined 12- by 15-inch baking sheets. (Or spoon mixture into a pastry bag fitted with a 1/2-inch plain tip and squeeze 1 1/4-inch-wide rounds onto baking sheets.)

4. Sift powdered sugar over rounds to coat evenly. Let unbaked cookies stand, uncovered, until they develop a slight crust, about 4 hours.

5. Pinch top of each round with thumb and forefinger of both hands simultaneously to crinkle cookies.

6. Bake in a 350° oven until macaroons are a rich golden brown, 8 to 12 minutes. Cool cookies completely on sheets. Slide a thin spatula under cookies to release.

Note: Nutritional analysis is per cookie.

Nutritional Information

Amount per serving
  • Calories: 46
  • Calories from fat: 30%
  • Protein: 0.8g
  • Fat: 1.5g
  • Saturated fat: 0.2g
  • Carbohydrate: 7.5g
  • Fiber: 0.0g
  • Sodium: 51mg
  • Cholesterol: 0.5mg

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Swiss Almond Macaroons recipe